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Ingredients
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 4-6 cloves garlic, minced
- 2 Tbs. vegetable oil
- 1 can (28 oz.) crushed tomatoes
- 1 1/2 tsp. salt
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup canned pinto beans, rinsed and drained
- 1 carton (15 oz.) ricotta cheese
- 1 egg white, beaten
- 2 Tbs. minced parsley
- 1 Tbs. chopped, seeded jalapeno pepper
- 2 cups (8 oz.) shredded cheddar cheese
- 4 flour tortillas (7 inches), halved
Details
Servings 8
Preparation time 30mins
Cooking time 65mins
Preparation
Step 1
In a saucepan, sauté onion, green pepper, and garlic in oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through.
In a bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture in a greased 9x13-inch pan. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top.
Cover and bake at 350 degrees for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.
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