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 chilli.
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, finely chopped
- 1 packet of chili seasoning
- 2 x 400 g (14.1 oz) tins of black beans, rinsed + drained
- 260 g (9.2 oz) tinned sweetcorn
- 2 x 400 g (14.1 oz) tins of chopped tomatoes
- 6 tortillas
- jalapeño peppers, sliced
- 100 g (3.5 oz) vegan cheese, grated
- large handful of tortilla chips, crushed
- handful of cilantro
- oil, for frying
- Preheat oven to 200°C fan / 425°F.
- Place a little oil in a pan on a medium heat and fry the onions for around for 5 minutes or until soft.
- Add the garlic, pepper and chili seasoning, and fry for a further two minutes.
- Then transfer the beans, tinned tomatoes and tinned sweetcorn to the pan, and heat through for around 5 minutes, stirring occasionally.
- 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.
- Place a few slices of jalapeños on top of the chili mixture.
- Sprinkle with vegan cheese and crushed tortilla chips.
- Bake for 20-25 minutes.
- Top with coriander and enjoy.