Ingredients

2 c. chopped onion

1 c. chopped green pepper

1 c. chopped red pepper

4 garlic cloves, minced

1 jalepeno, minced (optional)

1 Tb olive oil

2 c. chopped tomato

1 1/2 ts. cumin

2 15 oz cans black beans, drained & rinsed

3 Tbs chopped fresh cilantro

8 ounces low-fat sour cream

1 large egg, lightly beaten

1 16 ounce jar chunky salsa (mild, medium or hot - to your taste)

12 lasagne noodles (either boiled, or the “no boil” type, uncooked)

6 ounces shredded jack cheese

Preparation

Heat oven to 375 degrees. Prepare 13 x 9 pan by oiling, or spraying with non-stick spray

  1. Saute onion, peppers, garlic and jalepeno (if using) in olive oil. Cook for six minutes. Add tomato and cumin and cook 3 minutes. Stir in beans.
  2. Remove from heat and cool 5-10 minutes. Still in cilantro, sour cream and egg.
  3. Spread 3 TBs salsa in bottom of prepared pan. Arrange 4 noodles over salsa. (Noodles should slightly overlap one another, but do not need to extend out to edges of pan). Top with half of bean mixture, 1/2 c. cheese and 3 Tbs salsa. Filling mixture should extend to sides of pan. Repeat layers, ending with noodles. Spread remaining salsa over noodles and sprinkle with remaining 1/2 cup cheese. Cover tightly with foil and bake in preheated oven for 30 minutes. Uncover and bake another 15-30 minutes until hot and bubbly. Let rest at least 10 minutes before serving.