Bean & Corn Tortilla Lasagna with Avocado (Eat, Drink & Be Vegan)

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makes 4-5 servings
Ingredients
14 oz tomato sauce
1 tsp chili powder
1 1/4 tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tsp sea salt
freshly ground black pepper, to taste
1/2 tsp chipotle hot sauce
1/4 tsp agave nectar
2 medium cloves garlic, minced
1/3 c onion, diced
14 oz black or pinto beans, rinsed and drained
6-7 corn tortillas
1 large avocado, thinly sliced
1 pinch sea salt
3/4 c frozen or fresh corn kernels
1 1/2 tbsp fresh lime juice
1/2 c tortilla chips, crushed
3/4 c vegan cheese, grated (optional)
1/4 c fresh cilantro leaves, chopped
fresh lime wedges, for garnish
 
Directions
1. Preheat oven to 400.  In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well.  Lightly oil a 8x12 baking dish.  Pour half of mixture in baking dish and tip back and forth to distribute evenly.  Place half of tortillas on top of mixture.  Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle with lime juice.  Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, and then cheese.  Cover with foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until cheese is melted and casserole is bubbling at edges.  Remove from oven and cut into squares.  Sprinkle with cilantro and serve with lime wedges.
 
Notes:

I used a 9x13 inch baking dish for this recipe, and so it seemed that the serving size was more like 6. 

I used honey instead of agave, but you can't taste the difference.  If you aren't strictly vegan and you don't keep agave nectar in your pantry, honey is a good substitution.  Also, my husband doesn't eat cheese so we omitted that and couldn't tell the difference.

This was a very easy dish and yummy.  I would, perhaps, add another can of beans because I like them.  It was spicy, but not overpowering.  If you don't like spice, you can omit the chipotle chili sauce and not know the difference.

I was pleasantly surprised at how well the avocados stood up to cooking - somehow I thought they would turn to mush. 

Overall, I am very excited about this dish.  I will freeze the remaining 4 servings to use as lunches at another time.  If you aren't Vegan, you can easily add some ground beef or turkey for the middle layer.




Margaret

Member since Jan 2010

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