"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

January 13, 2010

Bean & Corn Tortilla Lasagna with Avocado

This recipe is one of my new favorites!! It combines my love of lasagna, mexican food, black beans and of course - Avocado! And it's got a crunchy topping which is welcomed at any meal! Even though the ingredient list looks long, it's actually very easy to assemble. It avoids the need to boil the lasagna noodles, which - even though simple - always seems to stop me from making lasagna more often...well, that's my excuse and I'm sticking to it!!

Hint: to make prep time even shorter...prepare the tomato sauce mixture ahead of time and freeze it. When you want to have it for dinner, just defrost the sauce and assemble!!

1 can (14-oz/398 ml) plain tomato sauce
1 tsp chili powder
1 1/4 tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 (rounded) salt
freshly ground black pepper to taste
1/2 tsp chipotle hot sauce (I use Tabasco brand)
1/4 tsp sugar, agave or maple syrup (optional)
2 cloves garlic, minced
1/3 cup onion, finely diced
1 can (14 oz/ 398 ml) black or pinto beans, rinsed (about 1 3/4 cups)
2-3 large whole wheat tortillas
1 large avocado (or 2 small ones), sliced thinly
3/4 cup corn kernels
1 1/2 tbsp lime juice
1/2 cup tortilla chips
grated vegan cheese (optional)
Fresh cilantro for garnish

- Preheat oven to 400 degrees.
- In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, salt, pepper, hot sauce, agave or syrup, garlic, onion, and beans. Stir to mix well.
- Lightly oil an 8x12-in baking dish. Pour half of mixture in baking dish and distribute evenly.
- Place one of the tortillas on top of mixture (I cut the tortilla in half and place the straight edge along the long side of the dish. Then I fit the other half on the other long edge...there will be some overlap with the two halves - cut the overlap off the second half and use the extra pieces to cover the left and right sides).
- Place avocado slices on top of tortilla, then evenly distribute corn over avocado. Drizzle this layer with lime juice.
- Top with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips. You can add grated non-dairy cheese to the top if you like (but it's fine without it).
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes or so until casserole is bubbling at edges.
- Remove from oven, let sit for about 5-10 minutes, then cut into squares to serve. -- Sprinkle with fresh cilantro if desired.


This recipe is taken from Eat, Drink and be Vegan by Dreena Burton