1 1/2 lbs. ground chicken (I used extra lean 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
2 T. minced fresh cilantro
4 large or 8 small whole-grain flour tortillas
1 1/2 Cups packed shredded light old (sharp) cheddar cheese
1 Cup light sour cream (I used fat free)
1/4 Cup chopped green onions
Preheat oven to 375 degrees. Spray 9x13 inch baking pan with cooking spray and set aside.
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 it's cooking.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of prepared pan. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with the remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce.
Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream and some chopped onions. I also topped mine with some sliced black olives. I served this with spaghetti squash and baked veggies.