1 Tbs vegetable oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 Tbs chili powder
1 Tbs paprika
3/4 cup water
1 can (6 oz.) tomato paste
1/4 cup honey
1/4 cup fresh lime juice
1 can (15 oz.) black beans, undrained
1 can (12 oz.) vacuum packed whole kernel corn
6 medium corn tortillas, cut in quarters
1 package (15 oz.) part skim ricotta cheese
1 can (7 oz.) whole green chiles, cut lengthwise into 1/2-inch strips
1/2 cup (2 oz.) shredded Monterey jack cheese
In a medium saucepan, heat oil over medium-high heat until hot; cook and stir onions and garlic 3 to 5 minutes or until onion is tender. Add chili powder and paprika; cook and stir 1 minute.
Stir in water, tomato paste, honey and lime juice; stir until well mixed. Stir in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes.
Spoon 1 /3 of sauce into 1-1 /2-quart rectangular baking pan; arrange 1 /2 of tortilla quarters evenly over sauce in pan. Spread with 1/2 of ricotta cheese and arrange 1/2 of green chile strips evenly over cheese.
Repeat with 1/3 of sauce, remaining tortillas, ricotta cheese and green chilies. Spread remaining sauce evenly over top of lasagna; sprinkle evenly with shredded cheese.
Bake at 350Â°F 20 to 25 minutes, or until heated through.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat 110.33
% Daily Value
Total Fat 12.62g 19%
Saturated Fat 5.75g 28%
Cholesterol 30.21mg 10%
Sodium 778.47mg 32%
Potassium 817.01mg 23%
Carbohydrates 62.49g 20%
Dietary Fiber 10.23g 40%
Protein 20.14g 40%
Source: National Honey Board