Mexican Lasagna Casserole (Vegan)
photo by A.B. Hall
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
12
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)
-
Optional
- 1 (15 ounce) can enchilada sauce (optional)
- 1 teaspoon chili powder (optional)
- 1⁄2 jalapeno pepper (finely chopped) (optional)
directions
- Preheat oven to 375°F.
- 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).
- 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.
- 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.
- Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
- Cover the refried beans with half of the pepper-onion-tomato mixture.
- Sprinkle entire dish lightly with 1/2 tsp cumin.
- Cover with half the can of corn.
- Cover with half the can of beans.
- Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
- Cover with a final layer of tortillas.
- Sprinkle with black olives.
- Top with the remaining 1 cup salsa.
- 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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Reviews
-
I loved the flavors of this. The cilantro and sauteed veggies really made this dish. I would aslo recommned serving with corn chips, I think it need that crunch. I added some chicken to mine, I just diced it really small and added it to the veggies while they were cooking. Great idea, thanks for posting! Made for PAC fall 08.
RECIPE SUBMITTED BY
I'm a new mommy to one young toddler (14 months). There he is above, trying to share his food with the camera (he's so thoughtful!).
I'm on the lookout for new toddler recipes and healthy twists on old ones.
I am not vegan or vegetarian, but I do lean that way in my cooking (at dinnertime my boyfriend is always asking "Where's the meat?").