Vegan Mexican Lasagna
Ingredients
12 whole wheat or corn tortillas
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced bell peppers (assorted colors)
1 cup diced tomatoes
1 cup diced red onion
1 cup chopped spinach or kale
1 cup salsa
1 cup tomato sauce
1 cup vegan cheese, shredded (cheddar or a Mexican blend)
1 tbsp. olive oil
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
Salt and pepper to taste
Fresh cilantro and avocado slices for garnish (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced red onion and cook until softened.
Add bell peppers, corn, black beans, spinach (or kale), diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for about 5-7 minutes, or until the vegetables are tender.
Stir in the salsa and tomato sauce. Let the mixture simmer for an additional 5 minutes, allowing the flavors to meld together.
In a 9×13-inch baking dish, spread a thin layer of the vegetable mixture on the bottom.
Place a layer of tortillas on top of the vegetable mixture, covering the bottom of the dish.
Spoon a portion of the vegetable mixture over the tortillas, spreading it evenly. Sprinkle a layer of vegan cheese on top.
Repeat the layers, finishing with a layer of vegan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is heated through and the cheese is melted.
Remove from the oven and let it cool for a few minutes before slicing.
Garnish with fresh cilantro and avocado slices if desired.
https://freerecipenetwork.com/vegan-mexican-lasagna/