My husband Alan laughs now at his introduction to beans as a regular part of his meals. And by regular, I do mean regular. I grew up in Texas, where we ate beans all the time. He grew up in New York City; I’m not sure he ever had a bean beyond the canned beans that his mom sometimes mixed with sliced hot dogs. Yeah, we still make that, too, but I’m generally more interested in recipes like the one we’ve featured here. Even though it’s from the Michigan Bean Commission, the recipe talks to me because it seems very Texan, or Tex-Mex, that is. Hence, the title….:) It’s a great way to use some of the fresh corn that’s so plentiful right now. And it’s gluten-free . If you have problems with milk products, soft tofu might substitute for the cottage cheese, and soy cheese could be used as a topping. If you’re soy-sensitive, do you have ideas on what else we could use?

Original Source Healthy Recipe: Mexican Lasagna