Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegetarian mexican lasagna. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish. This is from Vegetarian Times: Low-Fat and Fast (highly recommended).
Vegetarian mexican lasagna is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vegetarian mexican lasagna is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegetarian mexican lasagna:
- Make ready 2 tablespoon avocado oil
- Get 1 large red bell pepper, diced
- Take 1 large orange bell pepper, diced
- Get 1 small yellow onion, diced
- Prepare 1 pack mexican veggie ground round (I've used yves veggie)
- Make ready 2-3 tablespoon cheezwhiz
- Get 150 ml taco sauce (I've used Old el Paso)
- Take to taste hot sauce (I've used Cholula original)
- Take 5 flour tortillas (I've used Old el Paso smart fiesta)
- Get 25 ml taco sauce (I've used Old el Paso mild)
- Take 1/2 cup shredded cheddar or mozzarella cheese
- Take to taste chipotle or chili powder
Aside from chopping the onion and sauteing it, there is not. Hey y'all in this recipe you will need the following ingredients to make the Mexican lasagna. Enjoy Meatless ground Taco seasoning Can corn Can black beans. Enjoy this veg-infused vegan Mexican Lasagna with delicious Mexican-spiced layers.
Steps to make Vegetarian mexican lasagna:
- Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
- Add in the onions and cook for another 2 minutes, stirring often.
- Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
- Add in 2 tablespoon of cheezwhiz, 150 ml of taco sauce and hot sauce to taste. Mix well. Add 1 more tablespoon of cheezwhiz if you like it extra cheesy.
- Turn off the heat, cover the skillet and set aside.
- Preheat the oven at 350°.
- Lay one tortilla in a pyrex pie plate.
- Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
- Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
- Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
- Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
- Cut in 4 piece and serve with a side of green salad.
- Enjoy!
This vegetarian Mexican casserole recipe yields lots of leftovers so it's perfect for batch cooking meal plans! Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry)! Lori Wyeth's recipe began nearly a decade ago as a beef lasagna. "The beef changed to turkey, then soy crumbles, then beans as my eating. Coat the bottom of the pan with a layer of sauce. The most important thing about making this dish is that you have to be good at delaying immediate gratification and wait.
So that’s going to wrap this up for this special food vegetarian mexican lasagna recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
