Black Bean Lasagna Recipe
- 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.
1 piece: 267 calories, 12g fat (7g saturated fat), 34mg cholesterol, 726mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 14g protein
Reviews for Black Bean Lasagna
"This was devious. My mom said it was a success. Will definitely make again."