Mexican Lasagna

Serves: 6

21 Day Fix: Per Serving 1. yellow, 1/2 blue, 1. green (+red – Greek Yogurt)

Ingredients

• 1 tsp extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 tsp ground cumin
• 1-1/2 tsp chili powder
• 1 clove garlic, minced
• 1 28-oz can diced tomatoes,

drained

• 1/4 cup tomato paste
• 1 can no-salt added black beans
• 1 15-oz can sweet corn kernels, drained
• 3 cups fresh baby spinach leaves
• 4 large whole wheat tortillas
• 1 cup light Tex Mex cheese
• Chopped fresh cilantro
• non-fat plain Greek yogurt
• salsa

Instructions:

1. Preheat oven to 400F. Spray a spring form pan or 9-inch round cake

pan with olive oil.

2. Heat oil in a large skillet over medium heat. Add onion, cumin, chili

powder, and garlic and cook until onion is softened.

3. Stir in the tomatoes,tomato paste, and beans. Season with sea salt and pepper to taste.
4. Add the corn and spinach and stir until the spinach is wilted and

everything is well blended and hot.

5. Place 1 tortilla in the prepared spring form pan (you may have to cut

the tortilla to fit). Spread 1/3 of the bean mixture evenly over the tortilla.

6. Place a tortilla on top and repeat with the bean mixture. Do this one more

time, ending with the last tortilla. Sprinkle cheese on top.

7. Cover the casserole with foil and bake in preheated oven for 20 minutes.
8. Remove foil and continue to bake for an additional 10 minutes, or until

cheese is melted and bubbly.

9. Let casserole sit for 5 minutes before cutting into wedges.
10. Top each wedge with Greek yogurt, salsa, and cilantro if desired.