Welcome to the wonderful world of flavors with our guide to cooking the delicious black bean lasagna with tortillas. This innovative and flavorful dish combines the classic lasagna flavors with the vibrant taste of black beans and the earthy goodness of tortillas. Whether you're a seasoned cook or just starting your culinary journey, we'll take you through the steps of creating this delectable dish, ensuring a mouthwatering meal that will impress your taste buds and leave you craving for more. Get ready to embark on a culinary adventure as we explore the best recipe for black bean lasagna with tortillas!
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BLACK BEAN LASAGNA II
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Provided by Chris J
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
- In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
- Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g
MEXICAN BLACK BEAN LASAGNA
Next casserole night, kick those noodles to the curb and try tortillas instead - they make a tasty foundation for layering cheesy veggies and beans.
Categories mexican recipes lasagna recipes baked pasta recipes casserole recipes mexican lasagna black bean recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper, and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn, and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
- Spread 1/2 cup enchilada sauce on the bottom of an 8-inch square or 1 1/2-quart baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
- Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired.
Nutrition Facts : Calories 307 calories
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
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
BLACK BEAN LASAGNA
A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
Provided by ESNOW
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
- In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
- Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
- Bake in preheated oven for 35 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 g
BLACK BEAN LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 2h55m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
- Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
- Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.
BLACK BEAN & CHICKEN ENCHILADA LASAGNA
Twice a month I make chicken enchiladas, lasagna-style. It's a regular with us because assembly is easy and my whole family gives it a thumbs-up. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.
Nutrition Facts : Calories 407 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 857mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 28g protein.
BLACK BEAN LASAGNA (WITH TORTILLAS)
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
- In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
- Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
- Bake in preheated oven for 35 minutes, or until sauce is bubbly.
BEAN AND CORN TORTILLA LASAGNA WITH AVOCADO
This recipe comes from 'Eat, Drink & Be Vegan.' Sautéing the onions and garlic is optional, that's just my personal preference.
Provided by danakscully64
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (205 C). Saute onions for about 5-7 minutes in a small spray of non-stick spray. Add garlic, cook for 1 minute. In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well.
- Lightly oil an 8x12-inch baking dish. Pour half of mixture into baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third to cover spots, or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake another 7-10 minutes, until the cheese is melted and the casserole is bubbling at edges. Remove from over and sprinkle with cilantro.
Nutrition Facts : Calories 407.7, Fat 16.6, SaturatedFat 4.7, Cholesterol 14.8, Sodium 821.3, Carbohydrate 54.9, Fiber 15.6, Sugar 7.1, Protein 16.2
MEXICAN LASAGNA WITH BLACK BEANS AND CORN
Very tasty and fast. Make it a complete dinner just by adding a salad. It looks like a lot of steps, but it is easy. For a spicier dish, you can also use diced tomatoes with jalapenos. Do not use light or fat-free sour cream because it will curdle during baking. You can also add 1 cup of shredded, cooked chicken along with the black beans and corn in Steps 4 and 5. From the authors of 'Desperation Dinners.'
Provided by Connie K
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
- Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside.
- Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain.
- In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat).
- Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture.
- Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
- Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
- While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside.
- If using the black olives, drain them well, and set aside.
- After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes.
- Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish.
- Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
- Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.
OVERNIGHT MEXICAN TORTILLA LASAGNA
Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
- In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 375°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
Tips:
- Use a variety of tortillas. Experiment with different flavors and textures by using a mix of corn, wheat, and whole wheat tortillas.
- Don't overcook the tortillas. Tortillas should be heated through but still pliable. If they become too crispy, they will break when you roll them up.
- Use a good-quality black bean soup. The soup is the base of the lasagna, so it's important to use one that is flavorful and well-seasoned. You can use a homemade soup or a store-bought soup.
- Don't be afraid to experiment with the fillings. You can add different types of vegetables, cheeses, and sauces to the lasagna. Be creative and make it your own.
- Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set up. Lasagna is even better the next day, so feel free to make it ahead of time.
Conclusion:
Black bean lasagna is a delicious and easy-to-make vegetarian dish that is perfect for any occasion. It's a great way to use up leftover black beans, and it's also a great option for those who are looking for a healthier alternative to traditional lasagna. With its simple ingredients and customizable fillings, black bean lasagna is a versatile dish that can be enjoyed by everyone. So next time you're looking for a quick and easy dinner, give black bean lasagna a try!
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