It’s no secret that I love tacos. I also love lasagna. So why not combine them? This is a pretty easy to make and can easily be adapted to suit whatever ingredients you have on hand.



2 cloves garlic, minced

1 red onion, diced

1 tablespoon olive oil

1 green bell pepper, diced

1 red bell pepper, diced

1 1/2 cups corn (one 15 ounce can)

1 1/2 cups kidney beans (one 15 ounce can)

1 teaspoon chili powder

1/2 teaspoon cumin

2 cups tomatoes, diced (2 medium tomatoes)

1 1/2 cups vegetarian refried beans (one 15 ounce can)

12 corn tortillas

16 ounce jar of salsa

sea salt and pepper

Daiya cheddar cheese

Sliced olives


Preheat oven to 375 degrees.

In a large skillet or nonstick pan, sauté the garlic and onion for about three minutes, until the onions become translucent. Add the peppers and continue to cook for about 5 more minutes, until the peppers get soft. Remove from heat.

In a large bowl, mix together the pepper and onion mix corn, kidney beans, tomatoes, chili powder and cumin. Add salt and pepper to taste.

Spread 1/3 of the salsa over the bottom of a casserole dish. Top with 4 of the tortillas. You can cut them to make them fit. Spread half of the refried beans over the tortillas and top with half of the vegetable bean mixture. Spread another third of the salsa over the vegetables. Place 4 more tortillas over the top and repeat the layering. Place the rest of the tortillas on top, cover the dish with foil and bake for 30 minutes. Remove the foil from, sprinkle Daiya cheese and olives on top of the tortillas and return to the oven, uncovered for 15 more minutes. Slice and enjoy!

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