Mexican Tortilla Casserole (Vegan Enchilada Lasagna)

biancazapatka.com

Randy Kepple

2 tsp olive oil

1 red onion minced

1 garlic clove minced

1 red bell pepper diced

1 green bell pepper diced

1 tsp cumin

1 tsp red pepper powder or chili powder

1 14 oz can black beans drained & rinsed

⅔ can sweet corn (190g) drained & rinsed

1 ½ cup tomato sauce (360ml) or enchilada sauce

⅔ tsp salt or to taste

6 corn tortillas 8/9-inch (20/22cm)

⅓ cup vegan Mayonnaise or aioli, sour cream

1 chipotle pepper in adobo sauce or sub chili sauce

1 ½ cups non-dairy cheese (170g)

guacamole for topping

Directions at biancazapatka.com

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