Plant-Based Mexican Lasagna

This is basically a spinoff of Italian lasagna where delicious corn tortillas replace the pasta, and refried beans, black beans and corn are stuffed between the yummy corn tortilla layers. If you’re a fan of Mexican food, this is a must!

Ingredients

1/2 large green bell pepper, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 - 15 ounce can fat-free refried beans, make sure beans are the only ingredient

1 - 15 ounce can black beans, no need to drain

1 cup fresh or frozen corn

1 large tomato, diced

1 teaspoon chili powder

1/2 teaspoon cumin

1 cup homemade Enchilada Sauce

1 cup salsa

12 corn tortillas, I prefer white corn

Fresh cilantro, for garnish (optional)

Spicy Nacho Sauce (optional but highly recommended)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix enchilada sauce with salsa and set aside.

3. Heat a large skillet over high heat and add the bell peppers onion, and garlic, saute for about 4-5 minutes, until softened. Add black beans, refried beans, tomatoes, chili powder, and cumin.

4. Pour 1/2 cup of the enchilada/salsa sauce mixture in the bottom of a rectangular pan similar to 11 x 7 x 2. Cover the salsa with 4 tortillas, cut them to fit if necessary. Spread half of the bean mixture evenly over the layer of tortillas. Spread half the corn over the bean mixture, then top with 1/4 cup enchilada/salsa sauce. Add another layer of tortillas followed by bean mixture, corn, and enchilada/salsa sauce. Add final layer of tortillas and top with remaining enchilada/salsa sauce. Depending on the size of your pan you may be able to put another layer, so plan your bean mixture and enchilada/salsa sauce accordingly.

5. Cover the lasagna with foil and bake for 45 minutes, until hot throughout. Remove from oven and let it rest for 10 minutes before slicing and serving. Garnish with Spicy Nacho Sauce and fresh cilantro.