Mexican Lasagna Casserole (Vegan)

Name: Mexican Lasagna Casserole (Vegan)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 1 large bell pepper, diced; 1 large onion, diced; 2 medium tomatoes, diced; 2 cups salsa; 1/2 bunch fresh cilantro, chopped finely (more or less to taste); 1 bunch fresh chives, chopped; 2 garlic cloves, minced; 1 teaspoon cumin; 4 1/2 ounces black olives, sliced; 10 corn tortillas; 1 (15 1/4 ounce) can corn, drained; 3 (16 ounce) cans refried beans; 1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired); 1 (15 ounce) can enchilada sauce (optional); 1 teaspoon chili powder (optional); 1/2 jalapeno pepper (finely chopped) (optional)

(1)

Recipe by A.B. Hall

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!

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READY IN: 1hr 15mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

large bell pepper, diced
1

large onion, diced
2

medium tomatoes, diced
2

cups salsa
¹⁄₂

bunch fresh cilantro, chopped finely (more or less to taste)
1

bunch fresh chives, chopped
2

garlic cloves, minced
1

teaspoon cumin
4 ¹⁄₂

ounces black olives, sliced
10

corn tortillas
1

(15 1/4 ounce) can corn, drained
3

(16 ounce) cans refried beans
1

(16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
Optional
1

(15 ounce) can enchilada sauce (optional)
1

teaspoon chili powder (optional)
¹⁄₂

jalapeno pepper (finely chopped) (optional)

DIRECTIONS

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.