Southwestern Lasagna

Makes 6 servings

Ingredients:
1 Tablespoon vegetable oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 Tablespoon chili powder
1 Tablespoon paprika
¾ cup water
1 can (6 oz.) tomato paste
¼ cup honey
¼ cup fresh lime
1 can (15 oz.) black beans, undrained
1 can (12 oz.) vacuum packed whole kernel corn
6 medium corn tortillas, cut in quarters
1 package (15 oz.) part skim ricotta cheese
1 can (7 oz.) whole green chiles, cut lengthwise into ½-inch strips
½ cup (2 oz.) shredded Monterey Jack cheese

Directions:
1. In a medium saucepan, heat oil over medium-high heat until hot; cook and stir onions and garlic 3 to 5 minutes or until onion is tender.
2. Add chili powder and paprika; cook and stir 1 minute.
3. Stir in water, tomato paste, honey and lime juice until well mixed. Stir in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes.
4. Spoon 1/3 of sauce into 1½ quart rectangular baking pan; arrange 1/2 of tortilla quarters evenly over sauce in pan. Spread with 1/2 of ricotta cheese and arrange 1/2 of green chile strips evenly over cheese.
5. Repeat with 1/3 of sauce, remaining tortillas, ricotta cheese and green chilies.
6. Spread remaining sauce evenly over top of lasagna; sprinkle evenly with shredded cheese.
7. Bake at 350°F for 20 to 25 minutes or until heated.

Recipe courtesy of the National Honey Board. Used with permission. For more great recipes, visit Honey.com.