Tonight’s flash dinner is brought to you by way of a black bean lasagne.
I recently made four of these. Three for families with brand new babies and one for myself. I have to apologize to the families with the new babies. I’m afraid this recipe came out incredibly soupy. I had some leftover sauce the next night and gave it to the toddler on some tortellini. Score!
So tonight I made it from scratch and scratched the lasagne and most of the cheese.
About 3 or 4 cloves garlic (chopped, pressed, or the kind that comes minced in a jar)
1 small chopped onion
1/2 chopped green (or whatever color you want) bell pepper
1 cup corn kernels (frozen or 1 can)
1 15oz can black beans
1 15oz can refried black beans
1 15oz and 1 8oz can tomato sauce
1/4 – 1/2 cup mild salsa
Saute garlic, onion, bell pepper and corn until tender. Stir in black beans, refried beans, tomato sauce, and salsa. Cook until heated through.
Cook 1 bag of frozen tortellini (we used Celentano Cheese Tortellini but I’m sure this would go well with a meat pasta too). Drain, rinse, top with the sauce and garnish with a lot of shredded cheddar or mexican cheese, and cilantro (if you feel like dealing with cilantro).
This should all take about a half hour.