Ingredients
3 medium carrots, thinly sliced1 medium green pepper, chopped4 tablespoons butter, divided3 tablespoons all-purpose flour1 teaspoon dried oregano1/2 teaspoon salt2-1/2 cups 2% milk1 can (15 ounces) black beans, rinsed and drained3 cups shredded Swiss cheese, divided4 medium Yukon Gold potatoes, thinly sliced1/2 cup seasoned bread crumbs
Preparation
Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted.
Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top.
Cover and bake 50-55 minutes. Let stand 10 minutes before serving.
