Vegan Mexican Lasagna
Take Taco Tuesday to the next level with vegan Mexican lasagna! Peppers, onions, and beans are sandwiched between layers of tortillas and then topped with creamy cashew cheese sauce in this Tex-Mex lasagna recipe. (Or taco lasagna, as I like to call it!)
Ingredients
- 2 cloves garlic minced
- 1 red onion diced
- 1 teaspoon neutral-flavored oil
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 ½ cups corn one 15-ounce can
- 2 cups tomatoes diced (2 medium tomatoes)
- 1 ½ cups kidney beans one 15-ounce can
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ cups vegetarian refried beans one 15 ounce-can
- 12 6 or 8 inch corn tortillas (gluten-free if necessary)
- 16 ounce jar of salsa
- ½ cup cashew cheese sauce
- ⅓ cup black olives sliced
- 2 tablespoons cilantro minced
Instructions
- Preheat oven to 400° and lightly oil a casserole dish.
- In a large skillet or nonstick pan, sauté the garlic and onion in the oil for about three minutes, until the onions become translucent. Add the peppers and continue to cook for about 5 more minutes, until they soften. Remove from heat and place in a large bowl.
- Mix in the corn, kidney beans, tomatoes, and spices.
- Spread ¼ of the salsa over the bottom of a casserole dish. Top with 4 of the tortillas. You can cut them to make them fit the dish, if needed Spread half of the refried beans over the tortillas and top with half of the vegetable bean mixture. Spread another ¼ of the salsa over the vegetables. Place 4 more tortillas over the top and repeat the layering. top with the remaining tortillas and salsa. Cover the dish with foil and bake for 30 minutes or until bubbly and cooked throughout.
- Drizzle the top with the cashew cheese sauce and sprinkle with the olives and cilantro. Slice and enjoy!