Southwest Lasagna Rolls

The recipe as promised.  I can't remember where I got this from.  It could have been Pace or some other site.  I've tried to find the original email, but it seems to be gone.  Now, without further ado...

1 - 15 oz. can of black beans, drained and rinsed
6 oz. of cream cheese, softened
1/2 tsp. chili powder
1 - 4oz can of chopped green chilies
3 oz. shredded Monterey Jack Cheese
1/2 c. chopped red onion
1 - 16 oz. jar of chunky salsa (I use more)
8 lasagna noodles, cooked and drained
8 oz. shredded Cheddar Cheese
1/2 c. chopped fresh cilantro (optional)

Mash the beans in a small bowl with a fork until they are smooth.  In a medium bowl stir together the cream cheese, chili powder, green chilies, onion and Monterey Jack cheese.  Spread 1/2 c. of the salsa into a shallow 2 qt. baking dish.

To assemble - spread each noodle with the mashed beans and then the Monterey Jack cheese mixture.  Roll up jelly-roll style and place in pan, seam side down.  Top with remaining salsa and Cheddar Cheese, cover with foil and bake at 375* for about 40 minutes or until hot and bubbling.  Sprinkle with the cilantro.

Makes 4 servings (2 rolls each)

Now we serve ours with some lettuce and tortilla chips and a dollop of sour cream.  My family loves this recipe and I love the fact that it's meatless!