Mexi Black Bean Lasagna Rolls Recipe

Name: Mexi Black Bean Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lasagna noodles, cooked; 1 ¼ cups monterey jack cheese, shredded (or use cheddar cheese); 1 (15 ounce) container ricotta cheese (or creamed cottage cheese); 1 small onion, finely chopped (or use green onion); 2 teaspoons fresh minced garlic; 1 (4 ounce) canchopped green chilies; 2 -3 tablespoons taco seasoning mix (or use chili powder); 2 cups black beans (rinsed and well drained); salt and black pepper; 2 cups enchilada sauce (or use salsa); 1 ½ cups monterey jack cheese, shredded (or use cheddar cheese or to taste)

Servings: persons

7 lasagna noodles, cooked
1 ¼ cups monterey jack cheese, shredded (or use cheddar cheese)
1 (15 ounce) container ricotta cheese (or creamed cottage cheese)
1 small onion, finely chopped (or use green onion)
2 teaspoons fresh minced garlic
1 (4 ounce) canchopped green chilies
2 -3 tablespoons taco seasoning mix (or use chili powder)
2 cups black beans (rinsed and well drained)
salt and black pepper
2 cups enchilada sauce (or use salsa)
1 ½ cups monterey jack cheese, shredded (or use cheddar cheese or to taste)

1
Set oven to 350 degrees.
2
Grease an 11 x 7-inch baking dish.
3
In a bowl combine all ingredients except the enchilada sauce and 1-1/2 cups shredded cheese; mix well to combine and adjusting taco seasoning, salt and pepper to taste if needed.
4
Divide and spread the mixture over one side of each cooked lasagna noodle.
5
Roll up noodles jellyroll fashion beginning at narrow ends.
6
Spread a small amount of enchilada sauce into the bottom of the baking dish.
7
Place the rolled noodles into prepared baking dish on top of the sauce.
8
Drizzle with remaining enchilada sauce.
9
Bake uncovered for 25-30 minutes, remove from oven then sprinkle with 1-1/2 cups shredded cheese (or to taste) return to oven for a few minutes to melt cheese.

1128

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 lasagna noodles, cooked, 1 ¼ cups monterey jack cheese, shredded (or use cheddar cheese), 1 (15 ounce) container ricotta cheese (or creamed cottage cheese), 1 small onion, finely chopped (or use green onion), and more.

Yes, Mexi Black Bean Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexi Black Bean Lasagna Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions