Mexican Lasagna Roll Ups

1. Cook the lasagna noodles according to package directions until they are al dente- do not overcook. Rinse the noodles under cold water and smear with a tiny bit of oil and lay out separately to prevent them from sticking to one another.
2. In a food processor, puree the drained and rinsed beans with 1/4 cup of water until smooth. Set aside.
3. In a larget skillet or pot heat 2 tbsp of oil. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Next add in your diced onions, a pinch of salt and let the onions cook on medium heat until they are translucent (about 6-7 mintues) and golden around the edges.
4. Next add the garlic, taco seasoning, cumin powder, chili powder and coriander powder and stir for about 2 minutes. Add in the beans, 1/2 cup of salsa, 1/4 cup of sour cream, 1/3 cup of shredded cheese and stir until everything is well combined. Let this cook on low heat, stirring occasionally, for about 6-8 minutes.
5. Top with 1/4 cup cilantro, and 1/4 cup chopped scallions, mix well and remove from heat. Taste for salt and adjust if needed.

Prepare the Sauce:

1. In a large pot over low heat whisk together the enchilada sauce with 1/2 cup of sour cream until smooth. Remove from Heat.

Assemble the roll ups:

1. Preheat the oven to 350 degrees fahrenheit.
2. Spread about 1/4 cup of the prepared sauce on the bottom of a casserole/baking dish
3. Spread a large spoonful of the bean mixture along each lasagna sheet, top with a handful of cheese and gently roll up the sheets (do this firmly so you have a tight roll). Continue doing this until you've rolled up all of the lasagna sheets and place them so the closed flap side is facing down. Pour enough sauce over the rolls so they are covered. Top with Shredded cheese, scallions, cilantro, sliced jalapenos (optional) and Cover the baking dish with foil wrap and place in the oven for about 20 minutes.
4. Remove from the oven, top with shredded lettuce, drizzle with cilantro jalapeno sauce and serve hot!!