Mixed Bean and Corn Tortilla Lasagna ($.86 per person)

This recipe was found in the Topeka Capital Journal back in September 2009. Stephen pulled it out yesterday when he was left alone with the kids for the day :) So, this is obviously an easy recipe when a husband pulls it out to make it ;) AND it is cheap and very filling!

Ingredients to buy:

Monterey Jack Cheese (2 cups shredded) - $1.86

2 bell peppers (chopped) - $1.76

1-15 oz can black beans, rinsed and drained - $.66

1-15 oz can pinto beans, rinsed and drained - $.66

1-14 oz can diced tomatoes (with juice) - $.96

1-4 oz can chopped green chilies - $.42

12 white corn tortillas - $1.68

Pantry Items:

1 teaspoon olive oil

2 chopped onions

2 tablespoons minced garlic

1 tablespoon chili powder

1 teaspoon salt

1. Heat oven to 350 degrees

2. In large saucepan over medium, heat the oil. Add the onions, bell peppers and garlic. Saute until vegetables are soft, 5-7 minutes. Stir in the beans, tomatoes, chilies, chili powder, cumin and salt. Remove from heat and set aside.

3. In a 9x13" baking dish, spread 1/2 cup of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1" up the dish.

4. Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on the top. Cover with the remaining bean mixture.

5. Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes or until cheese is melted!

There are about 229 calories per serving and 14 grams of protein and 7 grams of fiber per serving!

Total cost for this meal is $6.68 ($.84 per person)!!!!!