Updated: May 1
Hi Everyone and Happy May/ Cinco De Mayo! I am so excited to share with you this recipe today! It came out of a pure obsession over having tacos on a rainy Monday night but also wanting to eat them again the next day, and the next day, and the next day. You catch my drift! So, I created this Mexican Lasagna for me to enjoy for the next few lunches and dinner, maybe breakfasts too I mean who am I kidding.
It is mouthwatering and so insanely delicious. You can eat it by itself or add any of your favorite Mexican accoutrements like guacamole, vegan sour cream, salsa, hot sauce, I could go on. So without further ado I present to you the first of many awesome, fun, and easy recipes, the best vegan Mexican lasagna you’ll get in Jersey, or where ever you’re cooking it!
PS-don’t skip on the cinnamon, I promise you, you won’t regret it!
Vegan Mexican Lasagna
Servings: Approximately 8
Prep Time: Approximately 40 Minutes
Cook Time: 30 Minutes
- 9-12 Tostada Rounds
- 1 Cup Shredded Mexican Blend Vegan Cheese
- 1 (15.5 oz.) Can of Black Beans
- 1 Package of Taco Seasoning (I use Old El Paso)
- ¼ tsp and ½ tsp of Cinnamon
- 2/3 Cup Vegetable Stock
- ½ Lime, Juiced
- 1 Package of Trader Joe’s Soy Chorizo
- ½ Block of Extra Firm Tofu, Pat Dry and Crumbled
- 2 tsp of Vegetable Oil
- 1 Yellow Onion, Diced
- 2 Red Bell Peppers, Diced
- 1 Green Bell Pepper, Diced
- 1 Poblano Pepper, Diced
- 1 ½ Tsp of Minced Garlic
- ½ Cup of Frozen Corn
- 1 (14.5 oz.) Can of Petite Diced Tomatoes (Make sure it is not seasoned with anything)
- Salt and pepper to taste
- Preheat your oven to 400 degrees Fahrenheit
- Rinse the can of black beans under water to remove all liquid from the can
- In a small sauce pot add the black beans, vegetable stock, 1 Tbsp. of the taco seasoning, the ¼ tsp. of cinnamon, the juice from the lime, and salt and pepper. Cook on low for about 15 minutes stirring periodically until some of the liquid has evaporated and the beans have gotten creamy. Once creamy remove from heat.
- While the beans cook, put the vegetable oil in a sauté pan along with your chopped peppers, onions, and garlic. Then sprinkle a tbsp. of the taco seasoning, and salt and pepper on top of vegetables and cook until they are soft, about 15 minutes. Once the vegetables are soft remove them from the pan and put them in a bowl.
- Once the vegetables are in the bowl add the chorizo, tofu, and ½ tsp of cinnamon to the sauté pan and cook on medium until they are warmed through with some crispy edges, about 7 minutes.
- Once the chorizo and tofu are warmed through add in the frozen corn and diced tomatoes and stir until they are incorporated and warmed through, about 3 minutes, and then turn off the heat.
- Add the vegetables back into the sauté pan with the chorizo mixture and mix until they are all incorporated.
- For the assembly, take a 9x13 inch pan and layer it first with a small amount of the bean mixture then 3-4 tostadas, breaking them up if needed to fit. on the tostadas add your chorizo and vegetable mixture then a sprinkle of cheese. After that layer add another layer of tostadas, then beans, then chorizo mixture, then cheese until you finish all of your ingredients or run out of room.
- Place the lasagna into the oven for 30 minutes. Once the 30 minutes are up remove the lasagna, let it sit for 5-10 minutes cut it and serve with your favorite Mexican accompaniments!
- If you don’t live by a Trader Joe’s you can substitute the chorizo for tofu or any kind of ground meat crumbles
- You can also substitute black beans for red beans or cannellini beans, whichever you prefer.
- If you can’t find the full round tostada chips you can use tortilla chips, just make sure they are unsalted
- If you have any leftovers of the chorizo mixture I save it in a container and put it over rice with some guacamole and it makes a really good rice bowl for a quick lunch or dinner!