Happy Taco Tuesday! I wanted to mix up the “taco” a bit and reconstruct it, so here is my take on Mexican lasagna. This recipe is SO good and SO easy to put together. There is plenty of vitamin C, folate, and phytonutrients in this lasagna to keep your body going strong! The flavors in this dish blend beautifully – you’ll want to take another bite and another and another. There is just enough spice and just enough flavor and just enough slightly cool sweetness…OLE! Make sure not to skip the Cashew Sour Cream for this dish – it really adds to the overall flavor profile! Enjoy!
1 medium sweet onion, diced
1 medium red bell pepper, diced
4 garlic cloves, minced
1 teaspoon dried oregano
2 (15-ounce) cans black beans, rinsed and drained
1 cup frozen sweet corn
1 (28-ounce) can El Pato enchilada sauce
1/2 cup cilantro, chopped
Salt and pepper to taste
1 (8-ounce) package Daiya cheese – cheddar or pepper jack
24 (6-inch) white corn tortillas, quartered
1 (2.25-ounce) can sliced olives
Cashew Sour Cream (recipe below)
Avocado, diced or mashed
Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish. Warm a large skillet over medium heat. Stir in onions, and red bell pepper. Cook until the onions are soft and translucent. Add in a bit of water or vegetable broth to prevent onions from sticking to pan. Stir in minced garlic and oregano and cook for one minute. Stir in black beans, corn, enchilada sauce, and cilantro. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the bean/sauce mixture on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture, then sprinkle with half the cheese. Repeat with remaining ingredients. Sprinkle sliced olives on top. Bake in preheated oven for about 30 minutes, or until sauce is bubbly. Serve with cashew sour cream and avocado. Enjoy!
Cashew Sour Cream
1 cup raw cashews
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
1 tbsp fresh lemon juice
1/2-3/4 cup water, or as needed
1 1/2 tbsp apple cider vinegar
1/4 tsp sea salt, or to taste
To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency. (Recipe Source: Rouxbe)