Ingredients
1 large onion, chopped1 medium green pepper, chopped2 tablespoons canola oil4 to 6 garlic cloves, minced1 can (28 ounces) crushed tomatoes1-1/2 teaspoons salt1-1/2 teaspoons chili powder1 teaspoon ground cumin1/8 teaspoon cayenne pepper1 can (15 ounces) black beans, rinsed and drained1 cup canned pinto beans, rinsed and drained1 carton (15 ounces) ricotta cheese1 large egg white, beaten2 tablespoons minced fresh parsley1 tablespoon chopped seeded jalapeno pepper2 cups shredded cheddar cheese4 flour tortillas (7 inches), halved
Preparation
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.
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.
Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.
