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Mexican Lasagna | Roxy and Ben

Mexican Lasagna

Mexican Lasagna

10 mins prepServes 6

A delightful vegan Mexican lasagna combining spicy flavors with a crunchy tortilla texture, featuring a mix of beans, sweet corn, and vegan cheese.

6 servings

What you need

oil

1 splash oil

chili seasoning

1 tbsp chili seasoning

red pepper

vegan cheese

3 ⅗ oz vegan cheese

black beans

2 can black beans

cilantro

1 bunch cilantro

onion

tortilla chips

1 tortilla chips

garlic clove

1 clove garlic clove

canned diced tomatoes

2 can canned diced tomatoes

tortilla

cob sweetcorn

9 ⅕ oz cob sweetcorn

jalapeno pepper

1 jalapeno pepper

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Instructions

1: Preheat oven to 200°C.

2: Place a little oil in a pan on medium heat and fry the onions for about 5 minutes or until soft.

3: Add the garlic, pepper, and chili seasoning, and fry for a further two minutes.

4: 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 chili mix into your lasagna dish, spread it out, and cover with two tortillas. Repeat 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 cilantro and enjoy.

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