Vegan Mexican Lasagna Recipe

Ingredients:

For the filling:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste

For the layers:

• 12-15 corn tortillas
• 2 cups vegan cheese, shredded (optional)
• Fresh cilantro, chopped (for garnish)

For the avocado cream:

• 2 ripe avocados
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Salt, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
3. Add the diced bell peppers to the skillet and cook for another 3-4 minutes until they begin to soften.
4. Stir in the black beans, corn kernels, diced tomatoes, tomato sauce, chili powder, ground cumin, salt, and pepper. Allow the mixture to simmer for about 10 minutes until flavors meld together and the mixture thickens slightly.
5. While the filling simmers, prepare the avocado cream. In a blender or food processor, combine the avocados, lime juice, chopped cilantro, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
6. To assemble the lasagna, spread a thin layer of the filling mixture on the bottom of a 9×13 inch baking dish. Layer corn tortillas on top to cover the bottom of the dish, followed by a portion of the filling mixture and a sprinkle of vegan cheese, if using. Repeat the layers until all the filling mixture is used up, finishing with a layer of tortillas on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the lasagna is heated through and the tortillas are tender.
8. Once baked, remove the lasagna from the oven and let it cool for a few minutes before slicing.
9. Serve slices of the vegan Mexican lasagna with dollops of avocado cream on top and a sprinkle of fresh chopped cilantro.