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Mexican Tortilla Casserole (Vegan Enchilada Lasagna)

yield: 4 total time: 30 minutes
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Ingredients

  • 2 teaspoons olive oil
  • 1 red onion minced
  • 1 garlic clove minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon red pepper powder or chili powder
  • 14 ounces black beans drained & rinsed
  • 2/3 can sweet corn 190g drained & rinsed
  • 1 1/2 cups tomato sauce 360ml or enchilada sauce
  • 2/3 teaspoon salt or to taste
  • 6 corn tortillas 8/9-inch, 20/22cm
  • 1/3 cup vegan mayonnaise or aioli, sour cream
  • 1 chipotle pepper in adobo sauce or sub chili sauce
  • 1 1/2 cups non dairy cheese 170g
  • guacamole for topping

Nutrition

  • Calories : 430 calories
  • Carbohydrate : 55 grams
  • Cholesterol : 40 milligrams
  • Fat : 18 grams
  • Fiber : 14 grams
  • Protein : 16 grams
  • SaturatedFat : 8 grams
  • Sodium : 1410 milligrams
  • Sugar : 14 grams
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