Mexican Lasagna

We love vegan lasagna. We also love Mexican cuisine (see where this is going?). So what better than to combine the two in a Mexican lasagna?

This fun twist is packed with big, bold and spicy flavours. We use a go-to chili seasoning mix that is suitable for vegans, which are easy to find in major supermarkets.

The crushed tortillas give this dish a lovely, crunchy texture, which goes really well with the saucy chili.

Enjoy!

Mexican Lasagna

Print Recipe
Mexican Lasagna
Mexican Lasagna
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Mexican Lasagna
Instructions
  1. Preheat oven to 200°C.
  2. Place a little oil in a pan on a medium heat and fry the onions for around for 5 minutes or until soft.
  3. Add the garlic, pepper and chili seasoning, and fry for a further two minutes.
  4. Then transfer the beans, tinned tomatoes and tinned sweetcorn to the pan, and heat through for around 5 minutes, stirring occasionally.
  5. Spoon 3-4 large spoonfuls of the chilli mix into your lasagna dish. Spread out the mixture so it covers the bottom of the dish, then cover with two tortillas. Repeat this step for another two layers of tortillas, finishing with a layer of the chili mixture.
  6. Place a few slices of jalapeños on top of the chili mixture.
  7. Sprinkle with vegan cheese and crushed tortilla chips.
  8. Bake for 20-25 minutes.
  9. Top with coriander and enjoy.

Easy Fajitas

Easy Fajitas

These easy fajitas are simple, colourful and are bursting with spicy flavours! Our recipe gives the vegetables a lovely kick, which balances really well with the sourness from the cashew cream. Some people say the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

We serve our fajitas with mashed avocado, sour cream and a few cilantro (coriander) leaves.

Makes 6 fajitas.

Ingredients

1 yellow pepper sliced
1 red pepper sliced
1 red onion sliced
300g mushrooms sliced
1 clove garlic diced

Fajita mix:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp vegetable oil

For Serving:
1 ripe avocado mashed
1 lime
6 medium tortillas
Small handful of cilantro (coriander)
Cashew sour cream

Easy Fajitas

Method

1. Preheat oven to 220°C.

2. Place the sliced peppers, mushroom and onion on a baking tray and sprinkle with garlic, all the fajita spices and drizzle with the olive oil. Mix everything together with your hands.

3. Place baking tray in the oven for 12-15 minutes until the veg is soft.

4. Meanwhile, mash the avocado and prepare the cashew sour cream.

5. Remove the veg from the oven and start building your fajitas. First spread the mashed avocado on the tortilla, then a serving of veg, followed by a squeeze of lime juice, a drizzle of sour cream and lastly a sprinkle of cilantro (coriander).

Cashew sour cream

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.