Feb 23

Vegetarian Mexican Lasagna

Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings:5 -6

Ingredients

ENCHILADA SAUCE

  • 800 g passatta
  • 1 tbsp olive oil
  • 1 clove garlic , whole peeled
  • 1/2 red onion , chopped
  • 1 cup fresh coriander, lightly packed
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp and paprika 
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper (optional)
  • 1 tsp sugar (any)
  • 2 tsp coriander powder
  • Black pepper

HOT FILLING

  • 1 tbsp olive oil
  • 1 garlic clove , minced
  • 1/2 red onion , finely chopped
  • 1 large red bell pepper, chopped (~1 1/2 cups)
  • 2 courgettes, chopped (~1 1/2 cups)

ASSEMBLING

  • 425 g can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 3 large flour tortillas (approx 22 cm / 9″ wide)
  • 200g grated melting cheese (cheddar/mozzarella or mix)
  • Fresh coriander, for garnish (optional)

Instructions

  • Preheat oven to 180C.
  • Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible.
  • Heat oil in a large non stick pan. Add garlic and onion, cook for 1 minute. Add pepper, cook for 1 minute. Add courgette and cook for 3 minutes until charred. Remove pan from heat.
  • Smear a bit of Enchilada Sauce on the bottom of a deep cake tin (size of tortilla – 22cm) and place 1 tortilla on top.
  • Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.
  • Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortilla then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.
  • Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.

Recipe Notes:

This makes about 5 cups of Enchilada Sauce – tortillas are a bit too soggy if used all. So use 1 cup for each of the layers, then 2 cups for the topping. Freeze leftovers.

Nutrition

Serving: 413gCalories: 342kcalCarbohydrates: 51.2g(17%)Protein: 17.9g (36%)Fat: 9.5g (15%)Saturated Fat: 2.5g(13%)Polyunsaturated Fat: 7gCholesterol: 7mg (2%)Sodium: 875mg(36%)Fiber: 9.9g (40%)Sugar: 7.7g

https://www.recipetineats.com/vegetarian-mexican-lasagna/

0
comments

Posted in Main, Mexican, Vegetarian

Reply