Mexican Lasagna

I was away for 4 days last weekend and working on either end, so we quickly went through our freezer full of leftovers. I had to restock this week and made this lovely casserole for some mexican.


  • corn tortillas
  • 2 cans diced tomatoes, drainedIMG_6711
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 2 cans refried beans (vegan)
  • 1 bag thawed frozen corn
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 2 TBsp garlic
  • olive oil
  • daiya mozzarella
  • 1 can drained olives
  • 1 can red enchilada sauce
  • cumin
  • chili powder

First you want to heat up the peppers, gargle, and corn in a cast iron skillet over medium heat.IMG_6712

Next you start layering. Take a large casserole dish and spray with non stick spray. Put a layer of tortillas on the bottom.

Next apply a layer of refried beans.

Then a layer of the corn-pepper mixture.

On top of this put the whole can of black beans scattered over it.

Lastly top this with half of the tomatoes.

Now sprinkle some cumin and chili powder over the top of all these veggies. IMG_6713

Then apply a layer of cheese.

Now repeat! Next layering is: corn tortilla, then refried beans, then corn-pepper mixture, then the kidney beans, then the last of the tomatoes, more cumin and chili powder, and then cheese.

Then put a layer of tortillas on top of this, then the enchilada sauce, then more cheese, then the olives.

Bake at 350 for 30 minutes. 


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