Black Bean Lasagna
Description
A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
Ingredients
•
1 tablespoon vegetable oil
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2 onions, chopped
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4 cloves garlic, chopped
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1/2 green bell pepper, diced
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1/2 red bell pepper, diced
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2 (15 ounce) cans black beans, drained and rinsed
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1 (14 1/2 ounce) can chopped tomatoes
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1 cup salsa
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salt and black pepper to taste
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2 avocados - peeled, pitted, and mashed
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1 clove garlic, chopped
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1 tablespoon fresh lemon juice
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12 (6 inch) corn tortillas, quartered
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2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2
Heat oil in a large skillet over medium heat. Stir in onions, 3 cloves chopped garlic, and bell peppers; cook until onions soft and translucent. Stir in black beans, tomatoes with juice, and salsa. Season with salt and pepper. Bring to a simmer; cook about 3 minutes.
3
Mash avocados, 1 clove chopped garlic, and lemon juice together in a bowl.
4
Place a layer of tortillas on the bottom of the prepared baking dish. Spread 1/3 of bean mixture on top. Spread 1/2 of avocado mixture on top, then sprinkle with 1/3 of cheese; place a layer of tortillas on top. Top with 1/2 of remaining bean mixture. Spread remaining avocado mixture on top, then sprinkle with 1/2 remaining cheese. Repeat layering with remaining ingredients.
5
Bake in the preheated oven until sauce is bubbly, about 35 minutes.