Original recipe from a family friend's cookbook. Sadly, I don't know the name.
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 large egg lightly beaten
- 1.5 cups yellow onion chopped
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 2 cups vine tomatoes chopped
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 2 fresh jalapeno peppers or 1/2 cup canned jalapeno peppers, chopped
- 2 16-oz cans black beans rinsed and drained
- 2 cups (16 oz) light sour cream
- 3 tablespoons fresh cilantro chopped, plus more for garnish
- 1 16-oz jar favorite tomato-based salsa
- 12 whole wheat lasagna noodles cooked just before becoming al dente
- 2 cups (8 oz) reduced fat monterey jack cheese shredded
- avocado or guacamole for serving
- Carbohydrate 32.6607006297303 g
- Cholesterol 26.4375 mg
- Fat 4.02598562620089 g
- Fiber 11.1674935385783 g
- Protein 11.6868425006887 g
- Saturated Fat 0.576518546997083 g
- Serving Size 1 1 Serving (195g)
- Sodium 13.7750000021366 mg
- Sugar 21.493207091152 g
- Trans Fat 0.353482734413083 g
- Calories 207 calories
Step-by-step
- Preheat oven to 375 degrees.
- Heat a large skillet over medium-high heat. Saute onion and bell peppers in oil for 6 minutes.
- Stir in the garlic, tomatoes, cumin, coriander and saute for 3 minutes.
- Add the jalapenos and beans and cook for 3 minutes.
- Remove from heat and cool for 10 minutes.
- Stir in the sour cream, egg and cilantro.
- Spread 1/4 of the salsa in a 9x13-inch baking dish.
- Arrange 4 of the noodles in the dish and layer half the bean mixture, 1/2 cup cheese and 1/3 of the remaining salsa on top.
- Repeat the layers and top with the remaining 4 noodles, remaining salsa and remaining 1 cup cheese.
- Bake, covered with foil, for 30 minutes.
- Remove foil and bake for 15 minutes more or until cheese is melted and lightly browned.
- Let stand 5 minutes before serving.
- Top with chopped avocado or guac. Enjoy!
Cooling the bean and sour cream mixture for precisely ten minutes prevents the egg from curdling when incorporated into the warm skillet contents. Vegetables must saute for six minutes over medium-high heat to drive off excess moisture, ensuring the filling remains cohesive rather than watery inside the baking dish. Undercooking the whole wheat lasagna noodles slightly past al dente is the single technique that determines success or failure here, as the pasta continues to absorb moisture from the salsa and bean layers during the thirty-minute covered bake at 375 degrees.
Removing the foil for the final fifteen minutes allows surface evaporation to concentrate flavors while lightly browning the reduced-fat Monterey Jack cheese. Allowing the assembled dish to rest for five minutes off the heat solidifies the internal structure for clean slicing. Substituting corn tortillas for the wheat noodles requires reducing the initial oven temperature by 25 degrees to prevent the edges from burning before the center reaches serving temperature.
