Recipe by ESNOW
"A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole."
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green bell pepper, diced
red bell pepper, diced
1 (14.5 ounce) can
2 (15 ounce) cans
black beans, drained and rinsed
salt and black pepper to taste
avocados - peeled, pitted, and mashed
fresh lemon juice
12 (6 inch)
corn tortillas, quartered
shredded Cheddar cheese
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!
I am totally at a loss as to why this recipe has received so many positive reviews, I did not care for it! I followed the recipe exactly and what I ended up with had a very mushy, yucky consistency and the combination of avocados and black beans made the whole thing look (and taste) very unappealing. Obviously, there are people out there who liked it, so if you simply cannot resist the urge to make this I would definitely recommend you at least use flour tortillas instead of corn.
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.
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.
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.
Awesome recipe! As a second generation Mexican, I pride myself in cooking "authentic" Mexican dishes; so naturally I was skeptical about the concept behind this dish. But I found myself in a bind when I agreed to have friends over for a Mexican dinner, and remembered that one was a vegetarian. Coming from the carnivorous backgroud that I have, I thought it would be impossible to cook a tasty veggie Mexican dish (other than boring quesadillas). I was more than pleasantly surprised when I made this dish and was proven wrong. The flavors of all the vegetables marry so well together, and the combination of the cheese and guacamole add the perfect touch. I'll be proudly serving this for Cinco de Mayo. As my husband put it, "Screw it if it's not authentic. It tastes amazing!". =)
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.
This was fantastic! Altered it just a little per other suggestions, one layer of guac and one layer of sour cream as well as extra cheese. Threw in some cilantro and a little chili powder. I wasn't sure about how it would be with the guacamole cooked but it was great! Very glad I had the layer of sour cream as well. Thanks for the recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 331
** Calories from Fat: 177
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