Bean And Corn Tortilla Lasagna With Avocado Recipe

Ingredients for Bean And Corn Tortilla Lasagna With Avocado

• 2 cups tomato sauce
• 1 tbsp chili powder
• Cumin Powder
• Dried Oregano
• 1/2 tsp allspice
• 1 tsp salt
• Fresh Ground Black Pepper
• 1/4 tsp hot sauce (or to taste)
• 2 tbsp agave nectar
• Garlic Cloves
• Onion
• Black Beans
• Corn Tortillas
• 1 ripe avocado, thinly sliced
• Corn
• Juice of 1/2 lime
• Tortilla Chips
• Cheddar Cheese
• Fresh cilantro, for garnish

How to Make 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.