Vegan Mexican Lasagna

Introduction: Embark on a culinary adventure with our tantalizing Vegan Mexican Lasagna recipe. This fusion dish combines the comforting layers of traditional lasagna with the vibrant flavors of Mexican cuisine, resulting in a mouthwatering creation that will delight your taste buds and spice up your mealtime routine. Whether you’re a committed vegan, a lover of bold and spicy flavors, or simply craving a satisfying twist on a classic dish, this recipe is sure to become a favorite in your kitchen. Join us as we explore the tantalizing flavors and textures of this unforgettable dish.

Ingredients:

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) diced tomatoes
  • 1 cup enchilada sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups vegan shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish (optional)
  • Sliced avocado, for serving (optional)
  • Vegan sour cream, for serving (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  4. Add the minced garlic, diced bell pepper, and jalapeño pepper (if using) to the skillet. Cook for an additional 2-3 minutes, until the vegetables are tender and fragrant.
  5. Stir in the black beans, corn kernels, diced tomatoes, enchilada sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
  6. To assemble the lasagna, spread a thin layer of the bean and vegetable mixture on the bottom of the prepared baking dish. Top with a layer of cooked lasagna noodles, followed by a layer of vegan shredded cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  8. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown and the edges are slightly crispy.
  9. Once baked, remove the Vegan Mexican Lasagna from the oven and let it cool for a few minutes before serving.
  10. Garnish with fresh chopped cilantro, sliced avocado, and a dollop of vegan sour cream, if desired.
  11. Slice into portions and serve hot, savoring the spicy and flavorful layers of this fusion fiesta.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of the lasagna)
  • Calories: 350 kcal
  • Total Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 8g
  • Sugars: 6g
  • Protein: 10g

SmartPoints® Value: 11 per serving

Conclusion: Our Vegan Mexican Lasagna is a celebration of bold flavors, vibrant colors, and wholesome ingredients. With layers of spicy bean and vegetable mixture, velvety vegan cheese, and tender lasagna noodles, this fusion dish is a feast for the senses. Whether enjoyed as a hearty dinner entree or served at your next gathering with friends and family, this lasagna is sure to impress. So gather your ingredients, preheat your oven, and get ready to experience the irresistible allure of this mouthwatering Mexican-inspired delight. Ole!

Introduction: Embark on a culinary adventure with our tantalizing Vegan Mexican Lasagna recipe. This fusion dish combines the comforting layers of traditional lasagna with the vibrant flavors of Mexican cuisine, resulting in a mouthwatering creation that will delight your taste buds and spice up your mealtime routine. Whether you’re a committed vegan, a lover of bold and spicy flavors, or simply craving a satisfying twist on a classic dish, this recipe is sure to become a favorite in your kitchen. Join us as we explore the tantalizing flavors and textures of this unforgettable dish.

Ingredients:

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (15 oz) diced tomatoes
  • 1 cup enchilada sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups vegan shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish (optional)
  • Sliced avocado, for serving (optional)
  • Vegan sour cream, for serving (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  4. Add the minced garlic, diced bell pepper, and jalapeño pepper (if using) to the skillet. Cook for an additional 2-3 minutes, until the vegetables are tender and fragrant.
  5. Stir in the black beans, corn kernels, diced tomatoes, enchilada sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
  6. To assemble the lasagna, spread a thin layer of the bean and vegetable mixture on the bottom of the prepared baking dish. Top with a layer of cooked lasagna noodles, followed by a layer of vegan shredded cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  8. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown and the edges are slightly crispy.
  9. Once baked, remove the Vegan Mexican Lasagna from the oven and let it cool for a few minutes before serving.
  10. Garnish with fresh chopped cilantro, sliced avocado, and a dollop of vegan sour cream, if desired.
  11. Slice into portions and serve hot, savoring the spicy and flavorful layers of this fusion fiesta.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of the lasagna)
  • Calories: 350 kcal
  • Total Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 8g
  • Sugars: 6g
  • Protein: 10g

SmartPoints® Value: 11 per serving

Conclusion: Our Vegan Mexican Lasagna is a celebration of bold flavors, vibrant colors, and wholesome ingredients. With layers of spicy bean and vegetable mixture, velvety vegan cheese, and tender lasagna noodles, this fusion dish is a feast for the senses. Whether enjoyed as a hearty dinner entree or served at your next gathering with friends and family, this lasagna is sure to impress. So gather your ingredients, preheat your oven, and get ready to experience the irresistible allure of this mouthwatering Mexican-inspired delight. Ole!