Mexican lasagna

1 can low-sodium black beans

3/4 can vegetarian fat-free refried black beans

1 cup corn

3/4 cup bell peppers

2 whole wheat tortillas

1/2 medium onion

3 cloves garlic

3/4 cup plain tomato sauce

1 1/2 ounces sharp cheddar cheese

cumin, chili powder, cayenne pepper, hot sauce to taste

Pre-heat oven to 375. Chop onions and peppers and add to a non stick pan. Sautee until soft, then add garlic, black beans, refried beans, corn and tomato sauce. Let simmer, then add spices.

Spray a round baking dish with cooking spray, then spoon about1/4 of the bean mixture into bottom. Layer in one tortilla, half of the remaining mixture, half of the cheese and repeat, ending with cheese on top. Put in oven until cheese is bubbly, about 10 – 15 minutes.

Nutrition (varies depending on your tortillas – mine are 100 cal each): 327 calories / 6g fat / 3g saturated fat / 56 carbs / 19g protein