Mexican Lasagna

6 whole wheat tortillas

2 cups brown rice, cooked

2 cups black beans, cooked

1 1/2 cups halved cherry tomatoes

1 1/2 cups shredded cheddar Daiya (we only had mozzarella and that worked just as fine)

1 cup sliced cabbage

1 cup organic salsa

1 cup red pepper, chopped

1 cup fresh cilantro, chopped

1/2 cup red onion, chopped

2 1/2 tbsp olive oil, divided

1 tsp sea salt, divided

1/2 tsp black pepper, divided

1/4 tsp paprika

  • Preheat oven to 375 degrees
  • Grease a casserole dish with 1/2 tbsp olive oil
  • Layer 2 tortillas, side by side, on the bottom of the dish
  • Mix together rice, 1 tbsp oil, 1/2 tsp salt and black pepper
  • Layer rice mix ontop of tortillas, then evenly distribute cabbage, cilantro and tomatoes ontop of that
  • Lay down 2 more tortillas on that layer, and top with 1 cup shredded Daiya
  • Then, mix together black beans, 1 tbsp oil, 1/2 tsp salt and paprika
  • Layer that ontop of Daiya, and then top with red pepper and red onion
  • Place the last 2 tortillas ontop of that, then pour salsa over it
  • Top with remaining 1/2 cup of cheese and cover with foil
  • Bake, covered, at 375 degrees for 25 minutes
  • Remove foil after 25 minutes, then continue to bake, uncovered, for 10 more minutes

002-60

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Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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