MEXICAN LASAGNA CASSEROLE (VEGAN)
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!
Provided by A.B. Hall
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eldana Hailu
[email protected]As a vegan, I'm always looking for delicious and satisfying recipes. This Mexican lasagna casserole is a new favorite. It's packed with flavor and protein, and it's so easy to make. I highly recommend this recipe to anyone, vegan or not.
Base Lalzoubi
[email protected]This was my first time making lasagna, and it turned out perfectly! The recipe was easy to follow, and the casserole was delicious. I'm so glad I found this recipe.
maturu daniel
[email protected]I love that this recipe is so adaptable. I used corn tortillas instead of lasagna noodles, and I added some chopped poblano peppers to the filling. It turned out amazing! I can't wait to experiment with other variations.
sayofaa sayofaa
[email protected]This recipe is a great value. The ingredients are affordable and easy to find, and the casserole makes a lot, so you can feed a crowd. I also love that it can be made ahead of time, which makes it perfect for busy weeknights.
Alexa Lunner
[email protected]I made this Mexican lasagna casserole for a party, and it was a huge success. Everyone loved it, and I received rave reviews. I'll definitely be making this again for future parties.
Kimberly Gamez
[email protected]This recipe is a flavor explosion! The combination of Mexican spices, roasted corn, and black beans is incredible. I served it with a dollop of sour cream and guacamole, and it was heavenly.
Tshepiso Khumalo
[email protected]I'm always looking for easy and delicious recipes, and this Mexican lasagna casserole fits the bill. It was so easy to throw together, and it baked up perfectly. I'll definitely be making this again for busy weeknights.
Iliana Hall
[email protected]This is a great recipe for a healthy and delicious Mexican-inspired dish. I used whole wheat lasagna noodles and vegan cheese, and it was still incredibly flavorful. I'll definitely be making this again.
Basu Joshi
[email protected]I was skeptical about a vegan lasagna, but I was pleasantly surprised. The recipe was easy to follow, and the casserole turned out delicious. I especially loved the roasted corn and black bean layer.
Khadimul Islam
[email protected]This Mexican lasagna casserole was a hit with my family! The flavors were incredible, and the vegan cheese melted perfectly. I'll definitely be making this again.