Tastiest Veggie Mexican Lasagne | MOB Kitchen

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Ingredients:

1 Tsp Cumin
2 Tsp Smoked Paprika
2 Cloves of Garlic
1 Brown Onion
Bunch of Coriander
Tbsp of Tomato Purée
500g Sweetcorn
800g Black Beans
2 Tins of Tomatoes
4 Soft Tortilla Wraps
1 Block of Goats Cheese
500g of Cheddar Cheese
1 Red Chilli
1 Red Bell Pepper
Olive Oil
Black Pepper

Method:

Preheat your oven to 180°C.

Start by dicing your onions. Add them to a lightly oiled pan and give them stir. As they begin to caramelise, add your paprika and cumin and stir. Next, chop and add the pepper, chilli and coriander and grate the garlic. Allow this to cook for around 10 minutes giving them a stir every so often. Next, add the tinned tomatoes and fill up a remaining tin with water and pour it into the pan. Add your tomato purée. Allow everything to simmer for 10 minutes.

Onto the bean mix. Into a bowl, add your beans, sweetcorn and half of your cheese. Mix together.

Take a lasagne dish and spoon in half of your bean mix so that it covers the base of the dish. Next, add a third of the salsa and spread it over the top of the bean mix. Place two tortilla wraps over the top, tearing off the edges as you go. Repeat this process. Once you have reached the top of your dish, spread the remaining salsa on top of the tortilla wraps. Sprinkle the remaining cheddar over the top. Chop up your goat’s cheese into chunks and place them over the lasagne. Place into the oven for 30 minutes.

Once it’s done, leave the lasagne to rest for about 15 minutes covering it with foil to keep it warm. Then tuck into this delicious dish!

MOB Kitchen Limited

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  • Tags: kitchen, lasagne, Mexican, Tastiest, veggie
  • Categories: Veggie Vegan Recipe

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Comments

Averas06 says:

Great recipe. Whats the name of the song playing in the background? Thanks.

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