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Mexican Tortilla Casserole (Vegan Enchilada Lasagna)

Name: Mexican Tortilla Casserole (Vegan Enchilada Lasagna)
Ingredients: 2 tsp olive oil; 1 small red onion minced; 1 garlic clove minced; 1 red bell pepper diced; 1 green bell pepper diced; 1 tsp cumin; 1 tsp red pepper powder or chili powder; 1 14 oz can black beans drained & rinsed; 2/3 can sweet corn (190g) drained & rinsed; 1 1/2 cup tomato sauce (360ml) or enchilada sauce; 2/3 tsp salt or to taste; 6 corn tortillas 8/9-inch (20/22cm); 1/3 cup vegan mayonnaise or aioli, sour cream; 1 chipotle pepper in adobo sauce or sub chili sauce; 1 1/2 cups non-dairy cheese (170g); guacamole for topping

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Ingredients

2 tsp olive oil
1 small red onion minced
1 garlic clove minced
1 red bell pepper diced
1 green bell pepper diced
1 tsp cumin
1 tsp red pepper powder or chili powder
1 14 oz can black beans drained & rinsed
2/3 can sweet corn (190g) drained & rinsed
1 1/2 cup tomato sauce (360ml) or enchilada sauce
2/3 tsp salt or to taste
6 corn tortillas 8/9-inch (20/22cm)
1/3 cup vegan mayonnaise or aioli, sour cream
1 chipotle pepper in adobo sauce or sub chili sauce
1 1/2 cups non-dairy cheese (170g)
guacamole for topping

Preparation

Prepare the veggies
Preheat the oven to 400°f (200°c)
Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan)
Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder
Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes
Add the beans and corn
Stir to combine, season with salt to taste and set aside to cool a bit
Cut tortillas into strips
Mix the chipotle pepper with the vegan mayonnaise
Assemble the casserole (see step-by-step pics in the text above)
Spread a little bit of the tomato sauce on the bottom
Then add half of the tortilla strips, allow them to overlap
Next, add half of the veggies, spreading out evenly
Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly
Then sprinkle over half of the non-dairy cheese
Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese
Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes
Remove the foil and bake for approx
Minutes longer until the casserole has cooked through and the cheese is perfectly melted
Allow to cool for 3-5 minutes before cutting into squares
Serve with guacamole and fresh herbs, or other garnishes of choice
Enjoy!
Notes:
This casserole will keep in the fridge for up to 5 days
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