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Black Bean Lasagna

January 18, 2017

Black Bean Lasagna

2 Tbsps. olive oil

2 cups onions, chopped

3 cups sweet bell peppers (half green, half red)

3 garlic cloves, minced

1 can tomatoes, diced

1 cup corn

2 tsps. Cumin

1 tsp. coriander

2 cans black beans, drained

1/2 cup fresh cilantro, chopped

8 oz. cream cheese

5 Tbsps. cream or half and half

2 cups salsa

12 lasagna noodles

2 cups Monterey Jack cheese, shredded

 

Preheat oven to 375 degrees F.   Grease a 9 x 13 baking dish.

 

In a large skillet over medium high heat, get oil nice and hot.   Add onion, peppers and garlic and sauté for about 5 minutes.     Stir in tomatoes, corn, cumin, and coriander; cook 3 to ­4 minutes.  Stir in beans and cook another 3 minutes.   Remove from heat and let cool a bit.   Stir in cilantro, cream cheese and cream.

 

Spread 1/4 cup salsa in bottom of prepared baking dish.    Arrange 4 noodles, overlapping slightly over salsa and top with half the bean mixture, 1/2 cup cheese and 1/4 cup salsa.   Repeat layers, ending with noodles. Spread remaining salsa over noodles and sprinkle some cheese.

 

Cover and bake for about 40 minutes.  Uncover and bake another 10 to ­15 minutes or until cheese melted.   Remove from oven, let sit a bit.   Serve and enjoy!

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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