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

2

People talking

Join In Now Join the conversation!

Mexican Lasagna Casserole (Vegan) created 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!

Ready In:: 1hr 15mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

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)
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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@A.B. Hall

Contributor

@A.B. Hall

Contributor

"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!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Chef Jean

10/4/2008

I loved the flavors of this. The cilantro and sauteed veggies really made this dish. I would aslo recommned serving with corn chips, I think it need that crunch. I added some chicken to mine, I just diced it really small and added it to the veggies while they were cooking. Great idea, thanks for posting! Made for PAC fall 08.

Reply
photo by A.B. Hall

2/18/2008

Reply
photo by A.B. Hall

2/18/2008

Reply
creation by A.B. Hall

2/11/2008

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!