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Ingredients
- 1 can (about 15 ounces) black beans, rinsed and drained
- 6 ounces cream cheese, softened
- 1/2 teaspoon chili powder
- 1 can (4 ounces) chopped green chiles
- 1/2 cup chopped red onion
- 3 ounces shredded Monterey Jack cheese (about 3/4 cup)
- 1 jar (16 ounces) Pace® Chunky Salsa
- 8 lasagna noodles, cooked and drained
- 8 ounces shredded Cheddar cheese (about 2 cups)
- 1/2 cup chopped fresh cilantro leaves
Preparation
Step 1
1. Mash the beans with a fork, in a small bowl until they're smooth.
2. Stir the cream cheese, chili powder, chiles, onion and Monterey Jack cheese in a medium bowl.
3. Spread 1/2 cup salsa in a 2-quart shallow baking dish. Spread each noodle with mashed beans and cream cheese mixture. Roll up jelly-roll style and place seam-side down in the baking dish. Top with the remaining salsa and Cheddar cheese. Cover the dish with foil.
4. Bake at 375°F. for 40 minutes or until it's hot and bubbling. Sprinkle with the cilantro.