Here's my end-of-summer recipe! Ha! Posting it on the first day of fall. :)
NO MEAT Mexican Black Bean Lasagna!
1 (15 ounce) can of whole kernel corn, drained and rinsed
2 (10 ounce) cans of diced tomatoes w. green chilies, drained
*VERY important to drain all of these! Trust me - I've skipped doing this before, and it will make a BIG difference!
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon of ground cumin (I usually use about a teaspoon or even a little more...)
8 (6 inch) corn tortillas (sometimes I use the bigger ones! if you do, then you'll only need about 4)
Mexican-style cheese blended - I usually use whatever we have in the fridge...I tend to get a little cheese happy, so maybe several cups??
Preheat over to 375 degrees. Spray a 9x5 inch loaf pan with nonstick cooking spray...sometimes I forget this step! No biggie!
In a large bowl, combine your beans, corn, and tomatoes.
In a small bowl, stir together ricotta, sour cream, and cumin.
Place 2 tortillas (or if you're using the bigger ones, just fold one in half) on the bottom of the loaf pan. Spread about 1/3 cup (rough estimate - just wing it) of ricotta mixture over tortillas. Top with about 1/3 cup (again, wing it!) of black bean mixture. Sprinkle GENEROUSLY with cheese. REPEAT THESE STEPS 3 TIMES! I usually end by putting one or two tortillas on top...they get nice and crunchy!
Bake for 20 minutes or until heated through and your cheese has melted! Enjoy!