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What could be more satisfying on a cold weeknight than a hot, gooey Mexican ”lasagna”. Flour tortillas and a spicy bean-corn mixture compose this lasagna-like casserole. Black beans are the legume with the richest antioxidant content. When cooked, black beans have a satisfying velvety texture which almost melts in your mouth. You could use pinto beans instead of the black beans.

I served this dish with a simple guacamole and citrus based salad.
 
 
1 tablespoon olive oil
1 onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1 green hot pepper, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 18-oz can black beans, rinsed and drained
1 cup frozen corn
1/4 cup fresh cilantro, chopped
1 cup stewed tomatoes
4 large corn or flour tortillas
1 cup low-fat cottage cheese
1 cup grated cheddar cheese
2 green onions, chopped
Salt and pepper, to taste
 
Heat oil in a large skillet over medium heat. Add the onion and a bit of salt and saute about 5 minutes until translucent. Add garlic, bell pepper and hot pepper, saute for about 5 minutes more. Add chili powder, cumin, coriander and cayenne pepper and cook, stirring frequently until fragrant, about 2 minutes.
 
Remove from heat. Add black beans, corn and stewed tomatoes.
 
Preheat over to 350 F degrees.
 
Place 2 tortillas in the bottom of a lightly greased rectangle casserole dish. Add half the corn-bean mixture, top with half of the fresh cilantro and spread 1/2 cup of the cottage cheese on top. Sprinkle with half the cheddar cheese. Repeat the layers. Top with green onions.
 
Bake, uncovered, for about 45 minutes, until bubbly. Broil for 2 minutes, if desired. Let stand for 5 minutes before serving.
 
Serves 4 to 6
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