Meatless Monday: Mexican Lasagna

This recipe was inspired by a joke cookbook that my husband and I got for our wedding called Mini Mart a la Carte. The cookbook’s premise is recipes that you can make while shopping only at a convenience store. In general, the recipes are things that I (or most anyone else) would even dream of making, but the one for “Lowrider Lasagna” actually looked pretty good. I tweaked it a little and the result is below. It’s a big hit at my house and it’s something I can whip up even if I don’t have a lot of time to cook or badly need groceries.
Mexican Lasagna Recipe
1 can refried beans (I like the ones with green chiles you could also use pinto beans)
1 large can diced tomatoes drained
1 cup frozen corn (or a can of corn)
1 cup shredded cheese
6 whole wheat tortillas

Cooking with the Kids
The kids can:

• Spread the refried beans on the tortillas
  
• Sprinkle the cheese, tomatoes and corn

Directions
1. Preheat the oven to 350F. 2. Rip half the tortillas into pieces so they cover the bottom of the baking dish. Any size is fine. I usually do 2 whole tortillas and then rip a third into a few pieces to fill the gaps. Spread half of the refried beans on half of the tortillas and arrange half in a lightly greased 9x13 inch baking dish to cover the bottom. Top evenly with half each of the corn, tomatoes and cheese. 3. Cover the rest of the tortillas with the remaining refried beans and layer  on top and cover with the rest of the corn, tomatoes and cheese 4. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the cheese begins to brown, about 15 minutes longer.

Per 1/4 lasagna: Calories – 387, Carbs – 57g, Fat – 12g, Protein 18, Fibre – 12.