Vegan Mexican Lasagna Recipe

8–10 small flour or corn tortillas
1 1/2 cups vegan shredded cheese or homemade cashew cheese
1/2 cup sliced black olives (optional)
For Toppings:
Fresh cilantro, chopped
Diced avocado or guacamole
Vegan sour cream
Lime wedges
Directions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
Heat olive oil in a large skillet over medium heat.
Add the onion, garlic, and bell pepper. Sauté for 3–5 minutes until softened.
Stir in the corn, beans, diced tomatoes, salsa, cumin, smoked paprika, chili powder, salt, and pepper. Let the mixture simmer for 5–7 minutes until slightly thickened. Remove from heat.
3. Assemble the Lasagna:
Spread a thin layer of the bean and vegetable mixture on the bottom of a 9×13-inch baking dish.
Place a layer of tortillas over the mixture, tearing them as needed to fit.
Spread another layer of the bean mixture, followed by a sprinkle of vegan cheese.
Repeat the layering process (bean mixture, tortillas, cheese) until all ingredients are used, finishing with a generous layer of cheese on top. Add sliced black olives if desired.
4. Bake:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
Let the lasagna cool for 5–10 minutes before slicing.
Garnish with fresh cilantro, avocado, vegan sour cream, and lime wedges.
Tips for Success: