Easy Black Bean Lasagna Recipe

Ingredients

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

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish for easy removal.
2. Heat some oil in a large skillet over medium heat. Add the onions, chopped garlic cloves, and bell peppers, and cook until the onions are soft and translucent. Stir in the black beans, tomatoes with their juice, and salsa. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 3 minutes.
3. In a bowl, mash the avocados with the remaining chopped garlic clove and lemon juice until smooth.
4. Place a layer of corn tortillas on the bottom of the prepared baking dish. Spread one-third of the black bean mixture evenly over the tortillas. Spread half of the avocado mixture on top, then sprinkle with one-third of the shredded cheese. Place another layer of tortillas on top. Top with half of the remaining bean mixture. Spread the remaining avocado mixture over the beans, then sprinkle with half of the remaining cheese. Repeat the layering process with the remaining ingredients.
5. Bake in the preheated oven until the sauce is bubbly and the lasagna is heated through, approximately 35 minutes. Let it cool slightly before slicing and serving.

Nutrition

• Calories: 331 kcal
• Fat Content: 20 g
• Fiber Content: 8 g
• Sugar Content: 5 g
• Sodium Content: 472 mg
• Protein Content: 12 g
• Cholesterol Content: 30 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g