Black Bean Lasagna

Name: Black Bean Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings.
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 large egg white, beaten; 2 tablespoons minced fresh parsley; 1 tablespoon chopped seeded jalapeno pepper; 2 cups shredded cheddar cheese; 4 flour tortillas (7 inches), halved

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

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 large egg white, beaten
2 tablespoons minced fresh parsley
1 tablespoon chopped seeded jalapeno pepper
2 cups 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 13x9-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.