Mexi Black Bean Lasagna Rolls Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
• In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
• Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
• Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Steps:

• Cook lasagna noodles according to package directions, omitting salt and fat; drain well. Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends. Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated. To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a bowl combine all ingredients except the enchilada sauce and 1-1/2 cups shredded cheese; mix well to combine and adjusting taco seasoning, salt and pepper to taste if needed.
• Divide and spread the mixture over one side of each cooked lasagna noodle.
• Roll up noodles jellyroll fashion beginning at narrow ends.
• Spread a small amount of enchilada sauce into the bottom of the baking dish.
• Place the rolled noodles into prepared baking dish on top of the sauce.
• Drizzle with remaining enchilada sauce.
• Bake uncovered for 25-30 minutes, remove from oven then sprinkle with 1-1/2 cups shredded cheese (or to taste) return to oven for a few minutes to melt cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
• In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
• Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
• Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Steps:

• Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
• Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside.
• Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain.
• In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat).
• Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture.
• Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
• Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
• While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside.
• If using the black olives, drain them well, and set aside.
• After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes.
• Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish.
• Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
• Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.

Steps:

• Preheat oven to 375 degrees.
• Over low heat simmer spaghetti sauce, water and beans.
• In a small bowl combine ricotta cheese and egg and set aside.
• In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
• Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
• Let stand for 15 minutes before serving.