Vegan Mexican Enchilada Lasagna Casserole
Ingredients
- 2 tsp olive oil
- 1 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 and rinsed
- 2/3 can sweet corn (190g), drained and rinsed
- 1 1/2 cups 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 substitute chili sauce
- 1 1/2 cups non-dairy cheese (170g)
Toppings
- guacamole
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
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 by adding another layer of the remaining tortilla strips, veggies, tomato sauce, and finishing 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 approximately 5-8 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.
