no meat mexican black bean lasagna.

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 black beans, drained and rinsed

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!