Vegan Mexican Lasagna

wellvegan.com

Garyplv

1 Tbsp. olive oil

1 cup yellow onion, diced

3 garlic cloves, minced

1 tsp. paprika

½ Tbsp. cumin

1 Tbsp. chili powder

½ tsp. sea salt

1 15-oz. can of refried beans (make sure they’re vegetarian)

1 15-oz. can of black beans, drained and rinsed

1 14.5-oz. can of diced tomatoes, drained (or 5 to 6 fresh tomatoes, diced)

1 15-oz. can of corn, drained, divided

1 4-oz. can diced green chiles

¾ cup enchilada sauce

4 green onions, chopped, plus more for topping

12 taco-sized tortillas - Corn

1 cup vegan cheese (optional)

Fresh cilantro and avocado, for serving

Note: Ingredients may have been altered from the original.

Directions at wellvegan.com

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