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
12 Servings Prep: 30 min. Bake: 30 min. + standing
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 4 to 6 garlic cloves, minced
* 2 tablespoons vegetable oil
* 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
* In a large saucepan, saute the onion, green pepper and garlic in oil
* until tender. 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.
* 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.
* Cover and bake at 350° for 30-35 minutes or until bubbly. Let
* stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 267 calories, 12 g fat (7 g saturated fat), 34 mg cholesterol, 726 mg sodium, 26 g carbohydrate, 4 g fiber, 14 g protein.
Found on Taste of Home.