Mexican Black Bean Lasagna

I make a dish similar to this, except it uses flour tortillas instead of corn, and it doesn’t use ricotta cheese or sour cream. This was good (although not as good as the other dish). It was very easy to throw together, and everyone ate several helpings. It just didn’t WOW me. It needed some jazzing up. Plus, corn tortillas are not high on my favorite foods list.

rating: 8

Mexican Black Bean Lasagna
(Cooking with Paula Deen, May/June 2010)


1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended


Preheat oven 375 degrees. Spray a 9×5-inch loaf pan with nonstick cooking spray.

In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through & cheese is melted.

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1 Response to Mexican Black Bean Lasagna

  1. heather says:

    I added onions to the black bean mixture and smoked paprika to the ricotta mixture. great flavor.

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