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Category: Main Course
Vegan Mexican Lasagna - TastyPlanner.com
Chef: Katie Newland
Vegan Mexican Lasagna
1 red pepper thinly sliced
1 green pepper thinly sliced
1 orange pepper thinly sliced
1 red onion thinly sliced
1 tbsp minced garlic
2 packages vegetarian taco crumbles - Fantastic brand
1 can black beans, drained and rinsed
1 cup medium taco sauce
8 spinach tortillas, sliced into quarters
2.5 cups vegan cheddar cheese
.5 cups Cilantro
1 tsp Cumin
2 tbsp olive oil
Preheat oven to 425 degrees.
Add olive oil to a large saute pan and heat. Add garlic and saute until golden brown. Add cumin and saute until fragrant. Add peppers and onion and saute until onions are translucent.
In a separate pot, cook vegetarian taco meat according to directions on box. Add taco sauce and beans and heat through.
Spray a lasagne pan with Pam and begin with a thin layer of the meat and bean mixture. Sprinkle cilantro in each layer of the lasagne. Then, add a layer of tortilla quarters. Then, add a layer of cheese (remember to sprinkle with cilantro). Next, add a layer of vegetables. Continue layering in this order until the pan is almost full. For the second to last layer, add a tortilla layer. The last layer should be a layer of cheese.
Bake at 425, uncovered for 12 minutes or until cheese is melted.