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    Mexican Lasagne


    Source of Recipe


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    1 pound pinto beans
    garlic
    cumin
    chili powder
    1 dozen corn tortillas
    1 container non fat ricotta cheese or 1 pound soft tofu for vegan
    16 ounce container salsa
    non fat yogurt - optional

    Soak, cook and mash 1 pound pinto beans, seasoned with a little
    garlic, cumin and chili powder. In a casserole, spoon a couple
    spoonfuls of salsa cover bottom of casserole with tortillas.

    Spread a layer of mashed beans
    Spoon on some salsa
    Layer of tortillas
    Layer of ricotta or tofu
    Spoon on some salsa
    Tortillas
    Beans yogurt and salsa

    Bake 350 degrees farenheit for about 1/2 hour. Good with mexican
    rice and/or a big salad.

 

 

 

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