Mexican Lasagna Casserole (Vegan)

Per serving

356.3kcal
21.9гProteins
5.9гFats
62.5гCarbs

This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!

Ingredients

12 serv.
  • large bell pepper, diced1
  • large onion, diced1
  • medium tomatoes, diced2
  • salsa2 cups
  • bunch fresh cilantro, chopped finely (more or less to taste)1⁄2 bunch
  • bunch fresh chives, chopped1 bunch
  • garlic cloves, minced2
  • cumin1 teaspoon
  • black olives, sliced4 1⁄2 ounces
  • corn tortillas10
  • (15 1/4 ounce) can corn, drained1
  • (16 ounce) cans refried beans3
  • (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)1
  • Optional
  • (15 ounce) can enchilada sauce (optional)1
  • teaspoon chili powder (optional)1
  • jalapeno pepper (finely chopped) (optional)1⁄2

Step-by-step instructions

  1. 1

    Preheat oven to 375°F.

  2. 2

    In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).

  3. 3

    Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.

  4. 4

    Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.

  5. 5

    Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.

  6. 6

    Cover the refried beans with half of the pepper-onion-tomato mixture.

  7. 7

    Sprinkle entire dish lightly with 1/2 tsp cumin.

  8. 8

    Cover with half the can of corn.

  9. 9

    Cover with half the can of beans.

  10. 10

    Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).

  11. 11

    Cover with a final layer of tortillas.

  12. 12

    Sprinkle with black olives.

  13. 13

    Top with the remaining 1 cup salsa.

  14. 14

    Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

Source: food.com
Original recipe

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