Black-Bean Lasagna

Ingredients

• 31 ounce black beans rinsed drained canned
• 12  lasagna noodles cooked
• 8 ounce carton cream sour reduced-fat
• 1 large eggs lightly beaten
• 3 tablespoons cilantro leaves fresh chopped
• 4  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 4  jalapeño peppers 
• 6 ounces monterrey jack cheese shredded
• 2 cups onion chopped
• 1 cup bell pepper red chopped
• 16 ounce chunky salsa 
• 2 cups tomatoes chopped

Equipment

• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut jalapeos in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 37
6. Heat a large nonstick skillet over medium-high heat.
7. Add the onion, bell peppers, and garlic; saut 6 minutes.
8. Add tomato, cumin, and coriander; cook 3 minutes.
9. Add jalapeo and beans; cook 3 minutes.
10. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
11. Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles.
12. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts.
13. Let stand 5 minutes.