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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I'm a schoolteacher who loves exchanging recipes with my colleagues. This is a great recipe for a crowd. It's tasty, nutritious and feeds plenty.Deborah Kolek, Winchester Center, Connecticut Ingredients:
1 large onion, chopped |
1 medium green pepper, chopped |
2 tablespoons canola oil |
4 to 6 garlic cloves, minced |
1 can (28 ounces) crushed tomatoes |
1-1/2 teaspoons salt |
1-1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1 can (15 ounces) black beans, rinsed and drained |
1 cup canned pinto beans, rinsed and drained |
1 carton (15 ounces) ricotta cheese |
1 egg white, beaten |
2 tablespoons minced fresh parsley |
1 tablespoon chopped seeded jalapeno pepper |
2 cups (8 ounces) shredded cheddar cheese |
4 flour tortillas (7 inches), halved |
Directions:
1. In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the 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.
2. In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top.
3. Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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