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vegan mexican lasagna
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Mexican Lasagna

Plant Based
Servings: 8 large servings

Ingredients

  • 1 container Abbot's Butcher "Beef"
  • 2 Shallots, thinly chopped
  • 6 cloves Garlic, minced
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1 tsp Dried Cilantro
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 can Diced Tomatoes
  • 1 cup Corn
  • 1/2 cup Enchilada Sauce
  • 1/2 can Black Beans
  • Tortillas
  • Vegan Shredded Cheese
  • Vegan Mozzarella optional
  • Sliced Olives
  • Sprouts

Instructions

  • Preheat oven to 400 degrees and heat oil on a large skillet.
  • Cook shallots and garlic for a few minutes before adding the Abbot’s Butcher “beef” along with the paprika, cumin, dried cilantro, chili powder, salt, and pepper. Stir occasionally for 15 minutes or so or until “beef” starts to brown.
  • Add in the can of diced tomatoes and corn and cook for another 10 minutes or so.
  • Add a layer of enchilada sauce to your casserole dish topped with corn tortillas. Break up the tortillas as necessary to fit your dish.
  • Add 1/2 of the “beef mixture” topped with more tortillas. Add a layer of vegan shredded cheese and black beans followed by another layer or tortillas. Add the remaining “beef” mixture topped with a final round of tortillas. Top that with enchilada sauce, vegan shredded cheese, optional vegan mozzarella, and sliced olives.
  • Bake for 15 minutes at 400 degrees. Switch your oven to broil and keep in for about 5 minutes or until the top layer starts to brown. Remove lasagna from oven and let cool before topping with sprouts and digging in!