Black Bean Lasagna

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 331 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon fresh lemon juice
• 2 onions, chopped
• 1 cup salsa
• 2 cups shredded Cheddar cheese
• 1 clove garlic, chopped
• 4 cloves garlic, chopped
• salt and black pepper to taste
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 avocados - peeled, pitted, and mashed
• 1 (14.5 ounce) can chopped tomatoes
• 12 (6 inch) corn tortillas, quartered
• 0.5 red bell pepper, diced
• 0.5 green bell pepper, diced

Recipe Instructions

Step 1

Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Step 3

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.

Step 4

Mash avocados, 1 clove chopped garlic, and lemon juice together in a bowl.

Step 5

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.