Gluten-Free, Vegan Mexican “Lasagna”

This is a quick and easy dish, perfect for the potluck or making a big pan so you can enjoy the leftovers. Its layers remind me of lasagna, but the taste is distinctly Mexican.

Gluten-Free, Vegan Mexican “Lasagna”

24 soft corn tortillas
3 cups vegan refried beans
½ cup vegan cheddar “cheese” (I use Daiya)
1 cup your favorite vegan salsa
Fresh chopped cilantro (optional)

Lightly grease a 9 x 13 glass baking dish and layer 8 tortillas across the bottom. Spread a layer of refried beans across the tortillas and spread a layer of salsa on top of the beans. Sprinkle lightly with cheese.  Repeat layers, making the top layer the most generous and bake in oven at 325 degrees until cheese is melted and all ingredients are hot. (30 – 45 minutes). Cut into squares and top with fresh cilantro.

I also made a version with a layer of mashed sweet potatoes.  Hubby didn’t like it as much, but I loved it.  Experiment with different layers and please share if you find a good one!

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