Bean & Corn Tortilla Lasagna with Avocado
One of my favorite meals in existence!
Makes 4-5 Servings
Ingredients:
1 can (14 oz.) tomato sauce
1 tsp chili powder
1 1/4 cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tspn (rounded) sea salt
freshly ground black pepper (to taste)
1/2 tsp chipotle hot sauce
1/4 tsp agave nectar
2 medium garlic cloves, finely minced or pressed
1/3 cup onion, diced
1 can (14 oz) black or pinto beans, rinsed and drained
6-7 (6 in) corn tortillas
1 large avocado, thinly sliced
1 pinch sea salt
3/4 cup frozen or fresh corn kernels
1 1/2 tbsp fresh lime juice (about 1 lime)
1/2 cup tortilla chips, crushed
3/4 cup vegan cheese, grated (I recommend Daiya cheddar style shreds)
1/4 cup fresh cilantro leaves, chopped (for finishing)
Instructions:
Preheat oven to 400 degrees. In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well.
Lightly oil an 8x12 in baking dish. Pour half of mixture in baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture. Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle them with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with aluminum foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until the cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, broil for 1-2 minutes. Remove from oven and cut into squares. Sprinkle with cilantro and serve.
Note: I add fresh greens to mine once it is ready to eat. So it's like a salad mixed up with the dish.
From Eat, Drink and be Vegan by Dreena Burton
