Mexican Black Bean Lasagna

I got this recipe from the May/June 2010 issue of Cooking with Paula Deen.

1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended

Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.


In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through & cheese is melted.

***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.