Ingredients and Weight:
- Black beans, cooked: 16 ounces
- Onion, chopped: 1 medium
- Green bell pepper, chopped: 1 medium
- Red bell pepper, chopped: 1 medium
- Corn, drained: 1 cup
- Tomato sauce: 32 ounces
- Salsa: 1 cup
- Taco seasoning: 2 tablespoons
- Lasagna noodles: 1 package (12 ounces)
- Sour cream: 1 cup
- Shredded cheddar cheese: 1 cup
- Shredded Monterey Jack cheese: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté the onion, green bell pepper, and red bell pepper until softened. Add the black beans and corn and cook until warmed through.
- Stir in the tomato sauce, salsa, and taco seasoning. Bring to a simmer and cook for 15 minutes, or until thickened.
- Spread 1 cup of the black bean mixture in the bottom of a 9x13-inch baking dish.
- Top with 3 lasagna noodles.
- Repeat layers twice.
- In a bowl, combine the sour cream, cheddar cheese, and Monterey Jack cheese. Spread over the top layer of black bean mixture.
- Bake for 60-75 minutes, or until bubbly and the cheese is melted.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- Authentic Mexican flavors with a twist
- Perfect for dinner parties or casual meals
User Comments:
- "This was a huge hit with my family! The combination of black beans, vegetables, and cheese was perfect."
- "I love the versatility of this dish. You can add or substitute ingredients to your taste."
- "This is a great way to get your kids to eat more vegetables."
Special Precautions and Tips:
- If you don't have a skillet, you can sauté the vegetables in a large pot.
- To make the dish vegetarian, omit the sour cream and use a vegan cheese blend.
- For a spicier lasagna, add a few teaspoons of chopped jalapeño pepper to the black bean mixture.
