Bean And Corn Tortilla Lasagna With Avocado Recette

This vibrant vegan lasagna swaps pasta for tortillas for a fun, flavorful twist! Layers of hearty beans, sweet corn, creamy avocado, and zesty spices are baked to perfection. A quick and easy weeknight meal from 'eat, drink & be vegan,' perfect for vegetarians and vegans alike. Optional sautéed onions and garlic add extra depth of flavor.

Préparation 20 min
Cuisson 40 min
Calories 407.7 kcal
Protéines 32g
Bean And Corn Tortilla Lasagna With Avocado 176

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bean And Corn Tortilla Lasagna With Avocado

  • 2 cups tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon allspice
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon hot sauce (optional)
  • 2 tablespoons agave nectar
  • 2 cloves garlic, minced (optional)
  • ½ medium onion, chopped (optional)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 8 -10 (6 inch) corn tortillas
  • 1 ripe avocado, thinly sliced
  • 1 cup frozen corn kernels, thawed (or fresh)
  • juice of ½ lime
  • ½ cup crushed tortilla chips
  • ½ cup vegan cheese (optional)
  • fresh cilantro, for garnish (optional)
  • 1 teaspoon olive oil

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Comment préparer Bean And Corn Tortilla Lasagna With Avocado

  1. Preheat oven to 400°F (200°C).
  2. (Optional) Sauté 1/2 medium onion, chopped, in 1 tsp olive oil for 5-7 minutes. Add 2 cloves garlic, minced, and cook for 1 minute.
  3. In a large bowl, combine: 2 cups tomato sauce, 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp allspice, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp hot sauce (or to taste), 2 tbsp agave nectar, (optional) sautéed onion and garlic, 2 (15-ounce) cans of beans (drained and rinsed), and stir well.
  4. Lightly oil an 8x12-inch baking dish.
  5. Pour half of the bean mixture into the baking dish.
  6. Layer half of 8-10 corn tortillas (6-inch) over the bean mixture.
  7. Arrange 1 ripe avocado, thinly sliced, over the tortillas. Sprinkle with a pinch of salt.
  8. Spread 1 cup of corn kernels over the avocado and drizzle with juice of 1/2 lime.
  9. Top with remaining tortillas, spread with the remaining bean mixture, and sprinkle with 1/2 cup crushed tortilla chips and 1/2 cup vegan cheese (optional).
  10. Cover with foil and bake for 20 minutes.
  11. Uncover and bake for another 7-10 minutes, or until the cheese is melted and bubbly.
  12. Remove from oven and garnish with fresh cilantro before serving.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

28g

Fat

23g

Carbs

18g

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Questions fréquentes

Combien de temps faut-il pour préparer Bean And Corn Tortilla Lasagna With Avocado ?

Bean And Corn Tortilla Lasagna With Avocado prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Bean And Corn Tortilla Lasagna With Avocado ?

Bean And Corn Tortilla Lasagna With Avocado contient environ 407.7 calories par portion, avec environ 32 g de protéines, 18 g de glucides et 25 g de lipides.

De quels ingrédients ai-je besoin pour Bean And Corn Tortilla Lasagna With Avocado ?

Les principaux ingrédients de Bean And Corn Tortilla Lasagna With Avocado sont Tomato Sauce, Chili Powder, Cumin Powder, Dried Oregano, Allspice, Salt. Consultez la liste complète avec les quantités ci-dessus.

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