Vegan Mexican Lasagna
yield: 8
total time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1/2 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon sea salt
- 15 ounces refried beans make sure they’re vegetarian
- 15 ounces black beans drained and rinsed
- 14 1/2 ounces diced tomatoes drained, or 5 to 6 fresh tomatoes, diced
- 15 ounces corn drained, divided
- 4 ounces diced green chiles
- 3/4 cup enchilada sauce
- 4 green onions chopped, plus more for topping
- 12 tortillas taco-sized
- 1 cup vegan cheese optional
- fresh cilantro
- avocado
Nutrition
- Calories : 570 calories
- Carbohydrate : 93 grams
- Fat : 14 grams
- Fiber : 14 grams
- Protein : 19 grams
- SaturatedFat : 3 grams
- Sodium : 1630 milligrams
- Sugar : 11 grams
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