Black Bean Lasagna Recipe

5 1 2
Black Bean Lasagna Recipe
Black Bean Lasagna Recipe photo by Taste of Home
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Black Bean Lasagna Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing

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.
Originally published as Black Bean Lasagna in Casserole Cookbook 2001, p210

Nutritional Facts

1 piece: 267 calories, 12g fat (7g saturated fat), 34mg cholesterol, 726mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Black Bean Lasagna in Casserole Cookbook 2001, p210

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MY REVIEW
JDKCOOK229 User ID: 7065836 86158
Reviewed Aug. 28, 2013

"This was devious. My mom said it was a success. Will definitely make again."

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