Recipe by Chris J
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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 I've tried it with the refried black beans, and I really think it works better the way I originally made it (two regular cans, one partially mashed).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!
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.
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.
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
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Black beans, cream cheese, & green chiles give basic burrito’s a tasty makeover.
This Mexican favorite can be made easily for a quick weeknight dinner.
These 5-star veggie burgers have it all over frozen burgers.