Veggie Mexican Lasagna
Got an upcoming potluck or having people over for dinner? Try our crowd-pleasing Veggie Mexican Lasagna! It’s vegan!
- 12 small corn tortillas
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1 handful baby spinach
- 1 head broccoli
- 1 yellow crooked neck squash, chopped
- 1 zucchini, chopped
- 2 chives, chopped
- 1 8 oz. can black beans
- 1 large can red enchilada sauce
- 1 jar marinara sauce
- 2 8 oz. cans black olives
- 1 tsp cumin
- Guacamole to top (try mashing avocado, fresh lime juice, onion powder, pepper and seasoned salt together)
Directions: Preheat oven to 400 degrees. Soak all produce in 8.0-8.5 pH Chanson ionized alkaline water for 10 minutes.
Grease a 9 x 13 baking dish, and line the bottom of the pan with one layer of six corn tortillas and set aside. Mix enchilada sauce, marinara sauce and cumin together in a large bowl. Add all other ingredients (including soaked and drained veggies) to a separate bowl (except guacamole, chives and green onions). Arrange a layer of veggie bean mix on top of the tortillas and cover with sauce. Top with tortillas and add another layer of veggies and sauce. Top with olives and bake (uncovered) for 45 minutes to an hour. Whip up a batch of guacamole towards the end of the cooking time. Add chives and fresh guacamole when the dish is out of the oven and serve.