Mexican Tortilla Lasagna

This dish is easy to make and absolutely delicious: layers of bean/salsa mixtures between tortillas, topped with a vegan “cheese” sauce and enchilada sauce. I’ll definitely be making this again.

Mexican Tortilla Lasagna (taken from Oh She Glows and altered slightly)

  • 2 15-oz cans of red kidney beans
  • 1 cup salsa, divided
  • 2 cloves garlic, minced
  • 1 15-oz can refried beans
  • 2 tbsp chopped fresh cilantro
  • 1/2 cup chopped tomatoes
  • 7 8-inch flour tortillas (I used Joseph’s Flax, Oat Bran and Whole Wheat Flour Tortillas, which come in packages of 6, so I ended up leaving out a layer)
  • 3/4 cup Mae’s Humnut Cheese Sauce (recipe below)
  • Enchilada Sauce for topping

Mae’s Humnut Cheese Sauce (I tripled the recipe below for use in the tortilla lasagne)

  • 2 1/2 tbsp
  • 1 tbsp nutritional yeast
  • pinch turmeric
  • water t0 thin

Preheat oven to 400F. Spray a round cake pan with non-stick spray.

In a large bowl, mash kidney beans. Stir in 3/4 cup salsa and garlic and set aside.

In a separate bowl, mix together 1/4 cup salsa, refried beans, cilantro, and tomatoes and set aside.

Place 1 tortilla in cake pan. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with humnut cheese, and cover with another tortilla. Spread with 2/3 cup refried beans, and top with humnut cheese.

Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture, humnut cheese, and enchilada sauce. Cook for about 35 minutes.