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Black Bean Lasagna

 Black Bean Lasagna
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
12 ServingsPrep: 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

2 of 2

Black Bean Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.