Healthy Mexican Lasagna

Ingredients

• 1 1/2 � 2 lbs. ground chicken or ground turkey
• 1 Cup each diced red onions and diced green bell pepper
• 2 tsp. minced garlic
• 1 Cup canned no-salt-added black beans, drained and rinsed
• 1 Cup diced tomatoes
• 1/2 Cup frozen or canned corn
• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 2 Cups your favorite tomato pasta sauce
• 1 Cup medium salsa
• 1/4 tsp. freshly ground black pepper
• 4 large or 8 small whole-grain flour tortillas
• 1 1/2 Cups packed shredded light old (sharp) cheddar cheese (Or Mozzarella)
• -1/4 Cup chopped green onions

Directions

1. Preheat the oven to 375� and spray a 9″x13″ casserole dish with cooking spray. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as you cook.
2. Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes.
3. Add pasta sauce, salsa and black pepper then bring to a boil. Reduce heat to low and cover letting it simmer for 5 minutes, stirring occasionally then remove from heat.
4. Spread 1/3 sauce mixture over the bottom of the prepared pan. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit.
5. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with the remaining tortillas, followed by remaining sauce.
6. Sprinkle remaining cheese over sauce and sprinkle green onions on top. Cover with foil and bake for 35 minutes.
7. Uncover and bake for 10 more minutes. Let lasagna stand for 10 minutes before slicing for easier serving. Serve with light sour cream, or enjoy it on its own.