Mexican Tortilla Lasagna
Layered with lots of flavor, this Mexican Tortilla Lasagna is sure to be a hit around the dinner table!
1 white onion
2 cups of cauliflower
1 clove of garlic
1 tbsp of cumin
1 tbsp black pepper
1 can of diced tomatoes
1 small can of tomato sauce
1 can of black beans
1 can of corn
170 g vegan cheddar cheese
1 handful of cilantro, for garnish
1 full avocado diced, for garnish
Preheat the oven to 350F degrees
Heat the olive oil in a large skillet. Add the chopped onion and cook until soft and fragrant, about 3 minutes. Cut the cauliflower in bite size pieces and add to the onions. Cook for another 5 minutes.
Add the black beans, corn, diced tomatoes and tomato sauce. Also add the pepper, salt and cumin. Stir to fully combine and let cook for around 5 minutes.
Spray a 9x13 inch baking dish with cooking spray or rub the bottom and sides with olive oil. Place tortillas on the bottom of the baking dish; they should overlap just slightly. Cut a third tortilla into small triangles to fill in any gaps.
Add the cauliflower-bean-tomato mixture to the dish and spread into an even layer and sprinkle the vegan cheese on top. Repeat with another layer of tortillas followed by another layer of the cauliflower-bean-tomato mixture and the vegan cheese.
Bake the Mexican Lasagna for around 20 minutes. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado. Serve immediately and enjoy!