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Enchilada Lasagne

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Ingredients

  • 1 large bell pepper, thinly sliced
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 2 1/4 cups enchilada sauce
  • 18 corn tortillas
  • 3 cups (2 15-ounce cans) low-sodium black beans, drained and rinsed
  • 1 1/2 cups shredded vegan cheese

Method

  1. Preheat oven to 180°C.
  2. In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.
  3. In a 9x13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sautéed vegetables, 1/2 cup vegan cheese. Repeat two more times.
  4. Bake for 30 minutes. Let cool before serving.