Mexican Bean Lasagne
PREP 10 MIN•COOK 35 MIN
Dan has given your favorite lasagna a Mexican twist – with tortillas and a hearty bean sauce. Use any canned beans you have in the pantry for a batch cookable and budget friendly dinner.
Number of servings
1⁄2 olive oil spray
1⁄2 red onion diced
1 1⁄2 garlic cloves minced
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste
1 tin of mixed beans (400g tin) drained & rinsed (or any beans of choice)
1 tin of diced tomatoes (400g tin)
1⁄2 cup (60g) frozen corn kernels
salt & pepper, to taste
2 wholegrain/wholemeal tortillas or wraps, small (40g ea) (or gluten free)
1⁄2 tbs vegan mozzarella grated
200g silken tofu
1⁄4 cup (15g) nutritional yeast
1⁄2 tbs apple cider vinegar
1 tsp Dijon mustard
Preheat oven to180°C/fan-forced 160°C/gas 4.
Spray a non-stick frypan with oil and saute onion and garlic over medium heat for a few minutes.
Add spice and continue to saute for another 2-3 minutes.
Add beans, tomatoes and corn and simmer for 15 minutes. Adjust seasoning.
At the same time, blend 'Cheese Sauce' ingredients until smooth. Adjust seasoning.
Spray an oven-proof dish (about the size of your tortillas) with oil and place half the tortillas on the bottom.
Spread half the bean mixture over the tortilla and top with half the 'cheese sauce'.
Cover with remaining tortillas and top with remaining beans and 'cheese sauce'. Scatter over mozzarella.
Bake for 15-20 minutes or until cooked and the mozzarella has melted and beginning to brown.
Allow lasagne to stand for 5 minutes before serving.
1804 kJ / 431 cals
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