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Vegetarian mexican lasagne
Vegetarian mexican lasagne
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try a delicious vegetarian Mexican lasagna for dinner!
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, crushed
  • 500g jar pasta sauce
  • 35g sachet taco seasoning
  • 420g can kidney beans, drained and rinsed
  • 310g can corn kernels, drained
  • 5 tortillas
  • 187.50 ml tasty cheese, grated
  • Salad, to serve
Instructions:
  • Preheat oven to a toasty 200 degrees Celsius.
  • In a large frying pan over high heat, stir-fry onion, red capsicum, zucchini, and crushed garlic in 1 tablespoon of oil until tender, about 4-5 minutes.
  • Combine the pasta sauce and taco seasoning in the pot. Bring to a high boil, then reduce the heat to low and simmer for 8-10 minutes until slightly thickened.
  • Add kidney beans and corn kernels to the mixture, then let it simmer for 4-5 minutes.
  • Prepare your round 20-22cm casserole dish by lightly greasing it. Place one tortilla as the base in the dish (make sure it matches the size of the tortilla). Spoon one-fifth of the bean mixture on top. Cover with another tortilla. Repeat this process three more times, ending with a tortilla on top.
  • Sprinkle delectable cheese on top and bake until golden and gooey, about 15-20 minutes. Slice into wedges and enjoy with a side of fresh salad.

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