Evening Edge
What’s For Dinner?
Black Bean Lasagna
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Ronit Walker of Morningside writes, "I was inspired to put these ingredients together because I wanted my husband to have at least one fairly healthy meal a day --- and I have about 30 minutes from the time we get home to get it together. I am pretty sure he eats a Checkers burger and fries for lunch on a regular basis, and he skips breakfast. If I am feeling particularly virtuous, I will use whole-wheat tortillas and low-fat cheese (he can't tell the difference). The dish can be topped with chopped scallions, tomatoes, guacamole or sour cream."
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 cups chunky tomato sauce
2 (14-ounce) cans black beans, rinsed and drained
5 (8-inch) flour tortillas
2 cups Mexican blend shredded cheese
1/4 cup diced green onions
Instructions:
Preheat oven to 350 degrees. In an 8-by-8-inch baking dish, cover the bottom with 1/2 cup tomato sauce. Mix remaining sauce and black beans together. Place one tortilla in the dish (you might need to fold the edges around the dish). Place 1/4 of the bean mixture on top of the tortilla. Sprinkle with cheese. Repeat layers, ending with a tortilla and the remaining cheese on top. Cover and bake for 20 to 25 minutes. Sprinkle diced green onions on top and serve.
Nutrition:
Per serving: 529 calories (percent of calories from fat, 35), 28 grams protein, 62 grams carbohydrates, 10 grams fiber, 20 grams fat, 78 milligrams cholesterol, 283 milligrams sodium.
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