Black Bean Lasagna

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons canola oil
• 4 to 6 garlic cloves, minced
• 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 large egg white, beaten
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped seeded jalapeno pepper
• 2 cups shredded cheddar cheese
• 4 flour tortillas (7 inches), halved

1. In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. 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.
2. In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13x9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top.
3. Cover and bake at 350u0b0 for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.

onion, green pepper, canola oil, garlic, tomatoes, salt, chili powder, ground cumin, cayenne pepper, black beans, pinto beans, ricotta cheese, egg white, parsley, pepper, cheddar cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/black-bean-lasagna/ (may not work)