Ingredients for 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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How to Make Bean And Corn Tortilla Lasagna With Avocado
- Preheat oven to 400°F (200°C).
- (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.
- 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.
- Lightly oil an 8x12-inch baking dish.
- Pour half of the bean mixture into the baking dish.
- Layer half of 8-10 corn tortillas (6-inch) over the bean mixture.
- Arrange 1 ripe avocado, thinly sliced, over the tortillas. Sprinkle with a pinch of salt.
- Spread 1 cup of corn kernels over the avocado and drizzle with juice of 1/2 lime.
- 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).
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 7-10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
23g
Carbs
18g
