This Vegan Mexican Lasagna is a flavorful twist on the classic Italian dish. Layers of corn tortillas, seasoned black beans, veggies, and vegan cheese come together with enchilada sauce for a deliciously satisfying meal.
Ingredients: 12 corn tortillas. 2 cups cooked black beans. 1 cup corn kernels. 1 cup diced tomatoes. 1 cup chopped bell peppers. 1 cup chopped onions. 2 cups vegan cheese. 1 cup enchilada sauce. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Warm the oven up to 190C 375F. Add onions and bell peppers to a skillet and cook them until they get soft. Chili powder, cumin, garlic powder, paprika, salt, and pepper should all be added. As well as diced tomatoes and black beans. Take 5 to 7 minutes to cook. Put some enchilada sauce in a baking dish and spread it out. Spread corn tortillas out on top of the sauce. Cover the tortillas with half of the bean mix. Add some vegan cheese on top. Put down more of the same: sauce, tortillas, bean mixture, and cheese. Put foil over the dish and bake for 25 to 30 minutes. Take off the foil and bake for another 5 to 10 minutes, until the cheese melts and the sauce bubbles. Add fresh cilantro as a garnish before serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
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