As food budgets tighten, the cliche about teenagers eating you out of house and home loses some of its charm.

One way to slow the flow from both refrigerator and wallet is to prepare foods that are inexpensive, appeal to children and teens and, most importantly, are healthy and filling.

This cheesy corn tortilla and mixed bean lasagna will appeal to all ages, and can be prepared for less than $1.30 per serving.

The dish is loaded with protein-rich beans, which are filling. It's also easy to make and reheats well. Which means you can have go-to grub next time a horde of ravenous teens descends on your home.

Corn Tortilla and Mixed Bean Lasagna

Start to finish: 1 hour 5 minutes (30 minutes active)

Servings: 8

1 teaspoon extra-virgin olive oil

2 medium yellow onions, chopped (2 cups)

2 medium bell peppers, cored and chopped

2 tablespoons minced garlic

15-ounce can black beans, rinsed

and drained

15-ounce can pinto beans, rinsed

and drained

4-ounce can mild or hot chopped

green chilies

14-ounce can diced tomatoes (with juice)

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

12 white corn tortillas

2 cups grated reduced-fat

Monterey Jack cheese

Heat the oven to 350 F.

In a large saucepan over medium, heat the oil. Add the onions, bell peppers and garlic. Saute until the vegetables are soft, 5 to 7 minutes. Stir in both beans, the tomatoes, chilies, chili powder, cumin and salt. Remove from the heat and set aside.

In a 9-by-13-inch baking dish (or other

3-quart shallow baking dish) spread ½ cup of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.

Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.

Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheeses is melted.

Nutrition information per serving (values are rounded to the nearest whole number): 229 calories; 76 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 26 g carbohydrate; 14 g protein; 7 g fiber; 838 mg sodium.