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.
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Sammy verel Clerval
[email protected]This recipe is not gluten-free.
Rashaun Parson
[email protected]This recipe is not vegan.
Debby Ayuma
[email protected]I'm allergic to one of the ingredients in this recipe.
Tea Zeqiraj
[email protected]This recipe is too complicated. I'm not going to try it.
haji aryan
[email protected]I don't think I have all of the ingredients for this recipe.
Najam Shazad
[email protected]I'm not sure about this recipe. It seems like it might be too spicy.
Jose Piedrahita
[email protected]This looks delicious! I'm going to make it tonight.
Tarnieka Cooper
[email protected]I can't wait to try this recipe!
Edna Selena
[email protected]This recipe is a keeper!
Tgdth ygrt
[email protected]I added some extra vegetables to the casserole and it turned out great.
Svetlanad Loparevat
[email protected]This was a great way to use up leftover tortillas.
LUCMAN CHANNEL
[email protected]This is now my favorite vegan casserole recipe.
Theresa Thurston
[email protected]I'll definitely be making this again!
Aminu Yau muhammad
[email protected]Delicious!
Johnson Mbadiegwu
[email protected]This was a great recipe! I made it for my friends and they all loved it. It was easy to make and very flavorful.
Zeeshan Khizar
[email protected]This casserole was a little too spicy for my taste, but my husband loved it. He said it was the best Mexican lasagna he's ever had.
Julissa Osubalugo
[email protected]I'm not vegan, but I'm always looking for new and delicious vegan recipes. This casserole was amazing! I loved the combination of flavors and textures.
lblanton19
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the ingredients were easy to find. My family loved it!
Michel Divalson
[email protected]I love Mexican food, so I was excited to try this recipe. It did not disappoint! The casserole was cheesy, flavorful, and filling. I especially liked the addition of the avocado and cilantro on top. It really brought the dish together.
mark cook
[email protected]This Mexican lasagna casserole was a hit with my family! It was easy to make and packed with flavor. The layers of tortillas, beans, and vegetables were delicious, and the cheese sauce was creamy and flavorful. I will definitely be making this again!