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TEST KITCHEN APPROVED

Black Bean Lasagna

Name: Black Bean Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

1 Reviews

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

By Taste Of Home Editorial Team

Recipe by Deborah Kolek, Winchester Center, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Black Bean Lasagna

1 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:30 min

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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

Text Ingredients

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Directions

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 13x9-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.