Vegan Mexican Lasagna

This is a veganized version of a delicious party staple: Mexican Lasagna. 

Vegan Mexican Lasagna

• olive Oil
• 1/2 red onion, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 cans black beans, drained
• 1 can whole kernel corn, drained
• 1 can fire roasted tomatoes
• salt
• 1 cup Daiya Pepper Jack Style Shreds or other choice of brand
• 1 cup Daiya Cheddar Style Shreds or other choice of brand
• 6 6" tortillas

1. Pre-heat oven to 425
2. Heat olive oil and add onion, chili powder, cumin, sprinkling of salt, and black beans. Stir regularly on medium heat and cook until onion is fragrant and semi-translucent (about five minutes).
3. Add corn and fire roasted tomatoes. Heat 2-3 minutes. 
4. Coat the inside of a baking pan with cooking spray or olive oil.
5. Add a thin layer of vegetable and spice mixture, a layer of quartered tortillas, and then a layer of cheeses (1/2 cup each). Repeat.
6. Bake at 425 degrees F 12-15 minutes until cheese is bubbly.

Servings: 4-6 servings

Time: 30 minutes

Recipe notes:

• The amount of cheese listed is a bare-bones amount. It is limited so the flavor is not over-powering and to save money.
• Daiya cheese is best served hot or very warm
• Altered from Rachel Ray's Mexican Lasagna