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Black Bean Lasagna

  • 3 Cans tomatoes, stewed or chopped
  • 1/2 Cup cilantro, firmly packed chopped fine
  • 4 Cup Cooked black beans (or 2 cans)
  • 1 teaspoon cumin, ground
  • 1/4 Cup vegetable broth
  • 1/2 teaspoon each of: salt, chili powder, black pepper, cayenne or bottled red pepper sauce (optional)
  • 2 Cups Ricotta cheese
  • 3 Cups Monterey Jack, shredded, divided
  • 1 pkg corn tortillas

Combine tomatoes and cilantro in a small bowl. Set aside. Combine black beans, broth, and seasonings. Set aside. Combine Ricotta cheese and 2 1/2 cups Monterey Jack Cheese. Set aside.

Assemble like lasagna: Layer of tomato sauce, corn tortillas, black beans, mixed cheeses, repeat 2 times, ending with corn tortillas, tomato mix and top with reserved grated Monterey Jack Cheese. Bake at 350 degrees until hot and bubbly. Let set 10 minutes.