Salsa & Bean Lasagna Rolls

Everybody loves lasagna, so imagine what they'll think of these roll-ups
with a Southwestern spin! It's a new and exciting change of pace.

Salsa & Bean Lasagna Rolls
from Campbell's Kitchen

Prep Time: 25 min.
Bake Time: 40 min.

1 can (about 15 ounces) black beans, rinsed and drained
6 ounces cream cheese, softened
1/2 teaspoon chili powder
1 can (4 ounces) chopped green chiles
1/2 cup chopped red onion
3 ounces shredded Monterey Jack cheese (about 3/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
8 lasagna noodles, cooked and drained
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 cup chopped fresh cilantro leaves

1. Mash the beans with a fork, in a small bowl until they're smooth.

2. Stir the cream cheese, chili powder, chiles, onion and Monterey Jack
cheese in a medium bowl.

3. Spread *1/2 cup* salsa in a 2-quart shallow baking dish. Spread each
noodle with mashed beans and cream cheese mixture. Roll up jelly-roll
style and place seam-side down in the baking dish. Top with the
remaining salsa and Cheddar cheese. Cover the dish with foil.

4. Bake at 375°F. for 40 minutes or until it's hot and bubbling.
Sprinkle with the cilantro.
Makes: 4 servings (2 rolls each).

Kitchen Clip
                              If your family likes spicy foods, stir a pinch of red pepper
flakes into the cream cheese mixture, or use shredded pepper Jack cheese
instead of Monterey Jack.
Received on Mon Oct 25 08:30:51 2010