In case you missed our Monday lasagna post (or if you just ran out of leftovers), here's another healthy twist on the family favorite, using beans instead of meat to help cut back on the calories. Mexican Lasagna Ingredients: 2 onions, peeled and chopped 3 cloves garlic, peeled and minced 1 Tbsp. olive oil Two 15-oz. cans pinto beans, drained and rinsed One 4-oz. can green chilies Two 15-oz. cans chili-style or fire-roasted tomatoes (use no-salt-added tomatoes if you're on a sodium-restricted diet) 1-2 Tbsp. chili powder (or to taste) 1 Tbsp. cumin (or to taste) 8 corn tortillas 2 cups low-fat, shredded Mexican-style cheese Directions: Preheat oven to 350°F. In a large frying pan, sauté the onions and garlic for a few minutes in the olive oil. Add the beans, chilies, tomatoes, chili powder and cumin. Simmer for 20 minutes, stirring occasionally. Spread one-third of the bean mixture in a 9x13-inch baking dish. Top with four of the tortillas and 1 cup of the cheese. Add another layer, st
