INGREDIENTS
- 15 ounces black beans -- rinsed and drained
- 28 ounces tomato puree
- 15 ounces refried beans
- 6 ounces crumbles -- cooked
- 1/2 teaspoon onion powder
- 3/4 cup taco sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon cilantro
- 8 ounces cottage cheese or sour cream
- 1 teaspoon minced garlic
- 2 eggs
- salt and pepper
- 10 lasagna noodles or tortillas
- 1 1/2 cups cheddar cheese -- shredded
- 1 1/2 cups goat cheese -- crumbled
DIRECTIONS
- Preheat oven to 350 degrees. Coat 13x9" baking dish with vegetable oil
- spray.
- In a large bowl, combine black beans, tomato puree, refried beans,
- crumbles, onion powder, taco sauce, chili powder, cumin, and cilantro. Mix
- well.
- In a small bowl, combine cottage cheese, eggs, garlic, and salt and pepper.
- Spread 1 cup of the tomato/bean mixture in bottom of baking dish. Top with
- half of the noodles, overlapping slightly. Top with half of the remaining
- tomato/bean mixture. Spoon cottage cheese mixture over top, and top with
- half of the cheeses, then the remaining noodles, tomato bean mixture, and
- top with shredded cheeses. Cover with vegetable oil spray coated foil (can
- be refrigerated up to one day).
- Bake 45 minutes, uncover and let stand 15 minutes before serving. If
- refrigerated add 15 minutes to baking time.
- Source:
- "Milwaukee Journal Sentinel"
