Mexican Lasagna Casserole (Vegan)

Recipe by A.B. Hall
READY IN: 1hr 15mins




  • 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.