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Categories:
lasagna noodles cheese Ricotta cheese onion garlic green chilies taco black beans salt enchilada sauce cheese
Viewed: 55 - Published at: 9 years agoIngredients
- 7 lasagna noodles, cooked
- 1 14 cups monterey jack cheese, shredded (or use cheddar cheese)
- 1 (15 ounce) container ricotta cheese (or creamed cottage cheese)
- 1 small onion, finely chopped (or use green onion)
- 2 teaspoons fresh minced garlic
- 1 (4 ounce) canchopped green chilies
- 2 -3 tablespoons taco seasoning mix (or use chili powder)
- 2 cups black beans (rinsed and well drained)
- salt and black pepper
- 2 cups enchilada sauce (or use salsa)
- 1 12 cups monterey jack cheese, shredded (or use cheddar cheese or to taste)
Method
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a bowl combine all ingredients except the enchilada sauce and 1-1/2 cups shredded cheese; mix well to combine and adjusting taco seasoning, salt and pepper to taste if needed.
- Divide and spread the mixture over one side of each cooked lasagna noodle.
- Roll up noodles jellyroll fashion beginning at narrow ends.
- Spread a small amount of enchilada sauce into the bottom of the baking dish.
- Place the rolled noodles into prepared baking dish on top of the sauce.
- Drizzle with remaining enchilada sauce.
- Bake uncovered for 25-30 minutes, remove from oven then sprinkle with 1-1/2 cups shredded cheese (or to taste) return to oven for a few minutes to melt cheese.
