Mexican Lasagna Casserole (Vegan) |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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:
1 large bell pepper, diced |
1 large onion, diced |
2 medium tomatoes, diced |
2 cups salsa |
1/2 bunch fresh cilantro, chopped finely (more or less to taste) |
1 bunch fresh chives, chopped |
2 garlic cloves, minced |
1 teaspoon cumin |
4 1/2 ounces black olives, sliced |
10 corn tortillas |
1 (15 1/4 ounce) can corn, drained |
3 (16 ounce) cans refried beans |
1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired) |
1 (15 ounce) can enchilada sauce (optional) |
1 teaspoon chili powder (optional) |
1/2 jalapeno pepper (finely chopped) (optional) |
Directions:
1. Preheat oven to 375°F.
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. 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. 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. Place 1 1/2 cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
6. Cover the refried beans with half of the pepper-onion-tomato mixture.
7. Sprinkle entire dish lightly with 1/2 tsp cumin.
8. Cover with half the can of corn.
9. Cover with half the can of beans.
10. Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
11. Cover with a final layer of tortillas.
12. Sprinkle with black olives.
13. Top with the remaining 1 cup salsa.
14. Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.
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