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Black Bean Lasagna
SUBMITTED BY:
ESNOW
PHOTO BY:
pomplemousse
"A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole."
RECIPE RATING:
Read Reviews
(31)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
35 Min
READY IN
1 Hr 5 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 15, 2005 by
ESTEPHAN
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ESTEPHAN
Sep. 15, 2005
If I could, I would give this 4.5 stars. It was really good, and the best part was that this vegetarian and healthy dish was a big hit with my meat-loving husband. I halved the recipe, so instead of using the can of tomatoes and salsa, I substitued a can of tomatoes with diced chilis. I also added about 1 t red pepper flakes to make sure it was hot enough (boy, was it!). I really liked this combination; the guacamole was a creative and good addition. I will put this in the regular rotation of meat-free meals.
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11 users found this review helpful
If I could, I would give this 4.5 stars. It was really good, and the best part was that this...
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Reviewed on Feb. 25, 2006 by Mehgan
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Mehgan
Feb. 25, 2006
This turned out really well. The corn tortillas give the lasagna a nice taste and texture compared to lasagna noodles. I followed the recipe exactly, except that I used fresh tomatoes and added one jalepeno pepper. Next time, I will add some cumin or other spices to the black bean mixture. I will also double the guacamole. Also, I found it was easier to layer the pan with halved, rather than quartered, tortillas. Overall, very good. I will make it again.
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8 users found this review helpful
This turned out really well. The corn tortillas give the lasagna a nice taste and texture...
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Reviewed on Sep. 4, 2007 by SAILORTIFF
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SAILORTIFF
Sep. 4, 2007
This is a tasty, healthy and economical family meal. We loved it! I used 2 cups cottage cheese mixed with 2 beaten eggs instead of gaucamole. It gave the dish a nice, creamy texture and flavor without the cost and trouble of the avocados. Will definitely make again!
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4 users found this review helpful
This is a tasty, healthy and economical family meal. We loved it! I used 2 cups cottage...
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Reviewed on Feb. 28, 2006 by
CAROLYN_G
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CAROLYN_G
Feb. 28, 2006
We thought this was very yummy & reasonably healthy. I couldn't manage to make 2 layers out of the amount of guacamole this made, but it was fine with just one layer. We'll be making this regularly!
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4 users found this review helpful
We thought this was very yummy & reasonably healthy. I couldn't manage to make 2 layers out of...
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Reviewed on Jul. 11, 2007 by
Chikee
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Chikee
Jul. 11, 2007
Very good! I did add cumin, chili powder, cilantro and some red pepper and garlic seasoning (because I only had green peppers to add to the lasagna). I also used a can of rotel tomatoes with the chile peppers and threw in about a cup of frozen corn. I'll make this one again for sure...only next time I would like to mash the black beans, mix them with some light sour cream and spread the mixture onto the tortillas before layering - I think that would add a lot...then serve the guac on the side. Thanks much - great meal that is cheap to make and pretty healthy.
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3 users found this review helpful
Very good! I did add cumin, chili powder, cilantro and some red pepper and garlic seasoning...
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Reviewed on Jun. 15, 2007 by watergrrl
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watergrrl
Jun. 15, 2007
My family has almost the same recipe, except we don't use any guac, and we use Monterey Jack instead of cheddar. We put the bean/tomatoes down first, then tortillas, then more bean/tomatoes, more tortillas and top it with fresh tomatoes, adding more cheese and cilantro in the last 5 minutes of baking. It's a great vegetarian dish that everyone loves. And as you can see by my review, it's quite versatile. You can add corn and jalapenos too.
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2 users found this review helpful
My family has almost the same recipe, except we don't use any guac, and we use Monterey Jack...
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Reviewed on Oct. 20, 2006 by
eayers
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eayers
Oct. 20, 2006
This was excellent! I added a green chili, zuccini and a yellow squash (chopped into small pieces) to the black bean tomato mixture, as well as cumin, chili powder, cayenne pepper and some red pepper flakes for some extra spice. Since there wasn't enough guacamole I used sour cream for the second laye. I highly recommend the sour cream addition, it was excellent. Thanks for the great recipe!
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2 users found this review helpful
This was excellent! I added a green chili, zuccini and a yellow squash (chopped into small...
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Reviewed on Oct. 7, 2007 by
kristen m
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kristen m
Oct. 7, 2007
I make something similar for a quick and easy dinner. It is so simple to substitute things based on what you have- I typically don't use garlic in this, but I like to add things like cumin or cilantro if I have it on hand. It's great with a layered black bean salad or bean dip on the side, and also good topped with sour cream.
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1 user found this review helpful
I make something similar for a quick and easy dinner. It is so simple to substitute things...
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Reviewed on Sep. 18, 2006 by Bekah
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Bekah
Sep. 18, 2006
In retrospect Im not sure what I expected from this but it was to much of a conglomerate casserole. The tortillas soaked up all the juice leaving it dry. It lacked spice, and I even added green chilies. I would reccomend adding a green chilie enchilada sauce and using flour tortillas instead. This reminded me to much of a frumpy potluck dinner!
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1 user found this review helpful
In retrospect Im not sure what I expected from this but it was to much of a conglomerate...
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