Black Bean Lasagna Recipe

Black Bean Lasagna Recipe photo by Taste of Home

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I'm a schoolteacher who loves exchanging recipes with my colleagues. This is a great recipe for a crowd. It's tasty, nutritious and feeds plenty.—Deborah Kolek, Winchester Center, Connecticut

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Black Bean Lasagna Recipe

Prep: 30 min. Bake: 30 min. + standing

Yield: 12 Servings

30 30 60

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
4 to 6 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1 carton (15 ounces) ricotta cheese
1 egg white, beaten
2 tablespoons minced fresh parsley
1 tablespoon chopped seeded jalapeno pepper
2 cups (8 ounces) shredded cheddar cheese
4 flour tortillas (7 inches), halved

Directions

In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through.
In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top.
Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 267 calories, 12 g fat (7 g saturated fat), 34 mg cholesterol, 726 mg sodium, 26 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Black Bean Lasagna in Casserole Cookbook , p210