Mexican Lasagna (Vegan, Gluten-Free)
This is a quick and easy version of Mexican lasagna, I decided to use only pinto beans in this recipe and also I used brown rice tortillas instead of corn tortillas. The result was delicious and my family said it was delicious.
Ingredients:
- One pound dry pinto beans or 6 cups cooked
- 1 medium onion, diced
- 1/4 cup red bell pepper
- 1/2 teaspoon cumin powder
- 1/4 cup fresh cilantro, chopped
- 11/4 teaspoon sea salt
- pinch cayenne pepper (optional)
- 2 cups of your favorite salsa
- 1 cup recipe CASHEW CHEESE SAUCE
- 4 8-inch tortillas (I used brown rice tortillas
Directions:
If using dried beans see preparation instructions below, then proceed. Preheat oven 350 degrees. In a large saucepan over medium-high heat, add cooked pinto beans,onions and bell pepper. Season with cumin, cilantro and salt. Cook and stir until thickened, about 10 minutes. Pour 1/4 cup of salsa at the bottom of an 8×11 casserole dish. Place 2 tortillas cut in half and overlapping on top of salsa. Top tortilla with bean mixture, using a spoon to spread, next cover with bean with cheese sauce. Place salsa over cheese sauce. Repeat layers with tortillas, beans mixture and remaining cheese sauce. bake for 25 minutes and allow to cool slightly before serving. Serve with
Instructions For Cooking Dried Beans
If using dried pinto beans, sort and rinse to remove debris. Place beans into a large pot and add 6 cups of cold water. Soak overnight or for 6-8 hours. Drain soak water and drain beans. Next add 6 cups of water to rinsed beans. Bring to boil, lower to simmer and cook for 1 hour or until bean is tender. Season to taste.
