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Rustic Lasagna

(1 Votes)


  • 1 Tbsp olive oil
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped seeded Anaheim chili or 4.5 oz can chopped green chilies
  • 2 Tbsp minced fresh cilantro
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 cups no-salt-added tomato juice
  • 2 (15 oz) cans black beans, drained
  • 2 (15 oz) cans cannellini beans, or other white beans, drained
  • 1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
  • 1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
  • 7 (8 inch) flour tortillas
  • Cilantro springs (optional)

Heat oil in a large non-stick skillet over medium heat. Add bell peppers, onion, and next five ingredients (onion through cumin); saute 5 minutes or until tender. Add juice; cook 8 minutes or until reduced to 2 1/2 cups. Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into remaining tomato juice mixture. Set both aside. Preheat oven to 325 degrees. Combine cheeses in a bowl; toll well. Line a 9 inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure with another sheet of foil to extend over the opposite edges of pie plate. Coat foil with cooking spray; place one tortilla in bottom of dish. Spread one-cup canellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread one-cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place one tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining black bean mixture and cheeses. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish. Unwrap pie and slide onto serving plate using a spatula. Cut wedges, and garnish with cilantro, if desired. Servings: 8

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