"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!" — Chris J
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chopped red bell pepper
frozen corn kernels, thawed
1 (15 ounce) can
black beans, rinsed and drained
1 (16 ounce) can
refried black beans
2 3/4 cups
canned tomato sauce
chopped fresh cilantro, divided
1 1/2 cups
Monterey Jack cheese, shredded
sliced ripe olives
Have made this two years in a row for christmas and is always a hit. My girlfriend loves it too.
I almost always add a red & green pepper plus a jalapeno peper.
As an update, I bought the "no boil" noodles on accident last time I made this. I found they took out some of the excess moisture and made it much easier to dish. I'll probably use the no-boil noodles again for this recipe.
This turned out well after a little doctoring. First I used regular burrito sized tortillas, like someone mentioned, I didn’t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture, which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn’t use the salsa, because it was already pretty wet, but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic, lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers, I didn’t cook the rice all the way so that it could absorb some of the liquid.
Excellent recipe. I made this last night and luckily it's good because I will be eating it for the next week!
I could not find refried black beans at my supermarket, so I bought an extra can of regular black beans and mashed them before preparing that part.
I also added chopped jalapenos (from a jar) to the bean mixture since I like my food on the spicy side. I added approximately a quarter cup to begin with, but ended up with something more like 1/2 by taste. I ate a leftover piece for lunch and the peppers did not warm up too much overnight. With a 1/2 c. of jalapenos (and medium salsa), I would still categorize the hotness as fairly mild.
- that is my old review, and I have made this recipe many, many times since then. I've tried it with the refried black beans, and I really think it works better the way I originally made it (two regular cans, one partially mashed). It was a bit too beany with the refried beans. I am known as the vegetarian in my office, and I made it for a bunch of meat lovers there recently. No leftovers at all!
My husband really liked this. I had a hard time reconciling the taste. Is it Italian or is it Mexican? I ate the leftovers today and it was good but it's missing some spice. When I tasted the sauce I thought it was bland so I threw in some basic spices before I even baked it. I think next time I'll add taco seasoning to the ricotta mixture. I added a chedder layer on top and every bite with that is really good. I think it's just a little too bland on its own. I was surprised to read that others had trouble with it being soupie. Mine set perfectly. I made sure my sauce was pretty thick before I assembled it though. Lasagna has gotten pretty old to me and this was a nice twist. Next time it gets more spices though.
I did add extra spices (chili powder, oregano, cumin, cayenne pepper--skipped the cilantro just because I don't like it), like other reviewers suggested, and I used pepper jack cheese to get in a bit of extra kick there, plus threw some hot sauce into the bean mixture. With those changes it came out really excellent, with a good kick. :)
This recipe was great! I made it for my carnivorous husband. We had my inlaws over to try it. They all loved it. Everyone had seconds, and my inlaws have asked for the recipe.
I used whole wheat noodles, reduced-sodium/no fat pasta sause, and 1% cottage cheese. I also couldn't find re-fried black beans, so I used regular re-fried beans.
I didn't have any problems with excess moisture. The difference might be that after I assembled the lasanga, the meal time was delayed by 2 hours, so I stuck everything in the fridge.
This was not our favorite. I may try again, spice it up more and use flour tortillas instead of pasta. It's just something about Mexican and pasta that just doesn't mix with us.
I feel like the odd ball. I was not very crazy about this dish. I thought when I read the recipe and reviews that it sounded very good and flavorful. I decided to add some chili powder, cumin and red pepper flakes give it a little kick. I still thought it tasted kind of bland and did not want to eat the leftovers. The rest of my family agreed.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Lasagna II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 404
** Calories from Fat: 151
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