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Black Bean Lasagna

Active Time: 20 minutes

Total Time: 65 minutes

Serves: 12 servings


Black Bean Lasagna


  • In large skillet, heat oil over medium heat. Add onions and peppers; sauté until onions are softened (about 3-5 minutes). Stir in beans, tomatoes and 1 can enchilada sauce; set aside.
  • In medium bowl, combine avocados and sour cream; mash to desired consistency. Place ½ cup enchilada sauce in bottom of a 13x9-inch baking dish.
  • Top with 6 tortillas, half bean mixture, half mashed avocados and 1 cup cheese; repeat layers ending with tortillas, remaining enchilada sauce and remaining cheese.
  • Bake, covered, in a preheated 375°F oven 30 minutes; remove cover and continue baking 15 minutes or until cheese is bubbly and golden brown.


Serving Size: 1/12 of recipe
  • Calories 350kcal -
  • Total Fat 18g -
  • Saturated Fat 7g -
  • Cholesterol 30mg -
  • Sodium 730mg -
  • Carbohydrates 38g -
  • Fiber 8g -
  • Protein 12g -