Vegetarian Mexican Lasagna

Name: Vegetarian Mexican Lasagna
Ingredients: 800 g / 28oz crushed canned tomato; 1 tbsp olive oil; 1 clove garlic (, whole peeled); 1/2 red onion (, chopped); 1 cup fresh coriander / cilantro (, lightly packed); 1 tbsp EACH cumin (, oregano and paprika (any type); 1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any); 2 tsp coriander powder; Black pepper; 1 tbsp olive oil; 1 garlic clove (, minced); 1/2 red onion (, finely chopped); 1 large red capsicum / bell pepper (, chopped (~1 1/2 cups); 2 zucchinis (, chopped (~1 1/2 cups); 425 g / 14 oz can black beans (, drained and rinsed); 1 1/2 cups frozen corn; 6 large flour tortillas (approx 22 cm / 9" wide) (2); 2 1/2 cups / 200g grated melting cheese (I used low fat cheddar); Fresh coriander / cilantro leaves (, for garnish (optional)

As seen on

RecipeTin Eats

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(46)

Ingredients

5 servings

800 g / 28oz crushed canned tomato
1 tbsp olive oil
1 clove garlic (, whole peeled)
1/2 red onion (, chopped)
1 cup fresh coriander / cilantro (, lightly packed)
1 tbsp EACH cumin (, oregano and paprika (any type)
1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any)
2 tsp coriander powder
Black pepper
1 tbsp olive oil
1 garlic clove (, minced)
1/2 red onion (, finely chopped)
1 large red capsicum / bell pepper (, chopped (~1 1/2 cups)
2 zucchinis (, chopped (~1 1/2 cups)
425 g / 14 oz can black beans (, drained and rinsed)
1 1/2 cups frozen corn
6 large flour tortillas (approx 22 cm / 9" wide) (2)
2 1/2 cups / 200g grated melting cheese (I used low fat cheddar)
Fresh coriander / cilantro leaves (, for garnish (optional)

Baking Beginner Vegetarian Dinner ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Preheat oven to 180C/350F.

Step 2

Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)

Step 3

Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.

Step 4

Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).

Step 5

Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.

Step 6

Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.