black bean lasagna

1 large onion, chopped

1 medium green pepper, chopped

4 to 6 garlic cloves, minced

2 tablespoons vegetable oil

1 can (28 ounces) crushed tomatoes

1-1/2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoons cayenne pepper

1 can (25 ounces) black beans, rinsed and drained

1 cup canned pinto beans, rinsed and drained

1 cup corn, drained

1 carton (15 ounces) ricotta cheese

1 egg white, beaten

2 tablespoons minced fresh parsley

1 tablespoon chopped seeded jalapeno pepper

2 cups (8 ounces) shredded cheddar cheese

4 flour tortillas, halved

In a large saucepan, saute the onion, green pepper and garlic i oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans, pinto beans and corn. Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. repeat layers. Spread remaining bean mixture over top.

Cover and bake at 350* for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting.

prep: 30 min

cook: 30 min + 15

servings: 8