Tasty Recipes from Recipe Wizards

Prep time: 20 minutes

Cook time: 50 minutes

Serves 2 as a main dish or 4 as an appetizer

This lasagna is a quick way to satisfy a craving for Mexican flavors. It's a snap to prepare using store-bought salsa and black beans. From "The New Lasagna Cookbook."

INGREDIENTS

2 cups tomato salsa

One 15-ounce can black beans, rinsed and drained

1 cup shredded Cheddar cheese

Four 7-inch flour tortillas

2 tablespoons chopped cilantro for topping

Salsa, sour cream and guacamole for serving

INSTRUCTIONS

Preheat oven to 375 degrees. Spray a 9-inch baking dish with nonstick cooking spray. Spread a thin layer of salsa on bottom of dish. Place one tortilla over salsa.

Top tortilla with one-third of the salsa and a little less than one-third of the black beans and cheese. Top with second tortilla. Continue to layer with remaining beans, salsa and cheese, using about 2 heaping tablespoons of each for each layer of filling.

Repeat layers until all filling and tortillas are used up – four layers. Cover top tortilla with a generous layer of salsa and Cheddar.

Bake, uncovered, for 45 to 50 minutes. Remove from the oven. Using a large spatula, remove lasagna from the baking dish and place on a serving dish or serve on individual plates. Sprinkle with chopped cilantro.

Serve with additional salsa, sour cream and guacamole.

Per serving based on 2 main dish servings: 707 cal.; 35 g pro.; 91 g carb.; 25 g fat (14 sat., 6 monounsat., 1 polyunsat., 4 other); 59 mg chol.; 2784 mg sod.; 11 g fiber; 10 g sugar; 31 percent calories from fat

Tags: Appetizer, Baking Dish, Black Beans, Calories, Cook Time, Cookbook, Flavors, Flour Tortillas, Generous Layer, Guacamole, Mg Chol, Ounce, Prep Time, Serving Dish, Shredded Cheddar, Sod, Sour Cream, Spatula, Thin Layer, Tomato Salsa