Wednesday, June 1, 2016

Mexican Lasagna


Follow me for more great Vegan ideas: Facebook   Pinterest   Twitter    Instagram

Today was one of those days. I couldn't figure out what to cook for dinner & I, honestly,  didn't want to cook dinner. I have been busy this week because my oldest son is getting married this weekend. Cooking has been low on my list, to say the least. This dish helps me to keep my sanity for a few reasons. First, it was easy. Second, used up some left over rice, peppers and onions  I had from earlier this week, along with a container of my white bean queso I had in my freezer. The best part is probably the fact that I can eat off this dish several times and not worry about cooking until after the wedding festivities! I love a good casserole for a busy week! 

Looking for more Vegan Latin Style Dishes? Try my

                            
Recipe:

2 cups of prepared Rice 
1 (13 oz. )Gardein beefless crumbles *
1 small red onion, diced 
1 small red pepper, diced 
1 small orange pepper, diced 
5 oz. Fresh spinach, chopped 
1/4 cup Spanish olives, chopped 
1 (15oz ) can of black beans, drained and rinsed 
1 cup of corn 
1 tsp. Cumin 
1 tsp. Paprika 
1/2 tsp. Garlic powder 
Salt and Pepper to taste 
1 (10 oz) can of tomatoes with green chilies 
8 flour Tortillas 
Vegan sour cream to garnish, optional 

Method :

Preheat oven to 350°

Over medium high heat, brown Gardein beefless crumbles *, peppers, onions, &  corn.

Add paprika, cumin, garlic powder, salt and pepper  to Gardein beefless crumbles &cook an additional 2 minutes. 

In a large mixing bowl, combine Gardein beefless crumbles,  rice, spinach, olives, and black beans. Mix well.

In another mixing bowl, mix White Bean Queso sauce with tomatoes with green chilies. 

Spray your casserole dish with non stick spray. Layer 4 tortillas to cover bottom of dish.

Top tortillas with 1/2 Gardein beefless crumbles & rice mixture. Spread evenly.

Top Gardein beefless crumbles and rice with 1/2 of the White Bean Queso sauce and tomatoes. 

Repeat thelse layers twice.

Bake 25 minutes. 

Serve topped with vegan sour cream. 

Makes 8 servings. 

* If you can't find Gardein, any vegan beefless crumbles or 8 oz. of chopped mushrooms will work just fine.

** If you don't have time to make my amazing White Bean Queso sauce, substitute any vegan cheese sauce you like or shredded vegan pepper jack cheese.