Mexican Vegetarian Lasagna

This recipe Makes 6 large servings – 3 points per serving on

Ingredients

• 1 package frozen spinach thawed, drained, and squeezed dry
• 1 cup vegan cheese I use fat free
• 1 can of black beans rinsed and drained
• 1 can of pinto beans rinsed and drained
•  6 thin corn tortillas
•  2 cups salsa

Instructions

1. preheat oven to 425
2. combine spinach and ricotta in a bowl. combine beans in a separate bowl
3. cut tortillas into fourths. arrange half of the tortillas to cover the bottom of a 8 inch baking dish that has been sprayed with cooking spray
4. top with half the beans, half of the salsa, and half of the spinach mixture. Repeat layers and top with fat free cheese
5. cover and bake for 25 minutes, then uncover and bake for an additional 15 minutes or until bubbly. I like to broil for the last few minutes. Let stand 10 minutes before serving