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Vegetable Mexican Lasagna

Mexican \ Dinner \ Main Dish
Votes: 1
Rating: 5
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Prep Time30minutes
Cook Time60minutes
Passive Time
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There is no Nutrition Label for this recipe yet.

I woke up this morning craving chips and salsa! Mexican food, yes, please!  Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.

For those of us north of Tijuana, our version of Mexican food has been slightly altered.

In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.

ENJOY!

NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.

Ingredients

  • 2 Tbl. olive oil
  • 2 cups onion finely chopped
  • 2 cups zucchini, diced into 1/2" pieces
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. Oregano
  • 1/2 tsp. chili powder more or less to taste
  • 12 oz. soyrizzo, cooked
  • 1 can black beans rinsed and drained
  • 15 oz Enchilada or Mexican sauce
  • 3 medium potatoes thinly sliced into round pieces
  • 1 1/2 cups vegan cheese
  • 12 regular corn tortillas

Directions

  1. Heat olive oil in a large saute pan. Add onion and cook for about 3 minutes. Stir in zucchini and cook for an additional 5 minutes.
  2. Stir in spices and set aside.
  3. Cook soyrizo in a pan until slightly browned and then add to the zucchini-onion mix, along with the black beans.
  4. Grease a 9 x 13" baking dish and preheat the oven to 350 degrees.
  5. Pour 1/3 of the sauce into the bottom of the baking dish and top with 6 corn tortillas, overlapping, to cover the entire bottom of the baking dish.
  6. Top with 1/2 of the veggie-soyrizo mixture and then top with the sliced potato rounds.
  7. Top potatoes with the remaining half of the veggie-soyrizo mixture along with 3 Tbl. of the enchilada sauce and 3/4 cup of vegan cheese.
  8. Top with remaining corn tortillas and 3/4 cup of vegan cheese.
  9. Cover the baking dish and bake at 350 degrees for 60 minutes. Remove from the oven and let sit, uncovered, for an additional 10 minutes.
  10. Cut into slices and top with avocado slices and a dollop of sour cream.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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