This vegetarian dinner option takes a little more work than most of the other recipes on this site, but it’s worth it!
Ingredients
- 10 Whole Wheat Lasagna Noodles
- 1 Cup Reduced Fat Grated Mexican Cheese Mix
- 1/2 of a 14-oz Container Soft Tofu
- 1/2 of a 15-oz Container Part Skim Ricotta Cheese
- 4-oz Can Green Chiles, drained
- 15-oz Can Black Beans
- 2 Tbsp Cilantro, chopped
- 2 Garlic Cloves, chopped
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- Several Splashes of Hot Sauce
- Salt and Pepper to Taste
- Salsa of Your Choice
Directions
- Preheat oven to 350 degrees
- Cook noodles as directed on packaging
- Mix all remaining ingredients in medium-sized mixing bowl
- Use a spoon to spread black bean mixture onto one side of each noodle
- Carefully roll each noodle from one side to the other like a sleeping bag
- Place rolls seam side down into a baking dish (spread a bit of oil or use cooking spray to prevent sticking)
- Bake for 25 minutes or until heated through
- Top with salsa and a bit of cilantro
For a printable PDF version of this recipe, click here.
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