Mexican Lasagne

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder .
1 dozen corn tortillas
1 container non fat ricotta cheese
1 16 ounce container salsa
non fat yogurt - optional

In a casserole, spoon a couple spoonfuls of salsa cover bottom of casserole
with tortillas.

Spread a layer of mashed beans
Spoon on some salsa
Layer of tortillas
Layer of ricotta or tofu
Spoon on some salsa
Tortillas
Beans yogurt and salsa

Bake 350 degrees farenheit for about 1/2 hour.
Good with mexican rice and/or a big salad.
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From: gjs8323@trex.oscs.montana.edu