Vegan Taco Lasagna
I love a lasagna! I think what I like about it is the construction of it. You have layers of carbs separated by layers of sauce and protein goodness interlaced with cheese! Anything you choose to use for this constructed casserole is going to be good! I always have ingredients around to make tacos, enchiladas or burritos but sometimes I want to change it up. This recipe is the result of one of those days when I wanted something a bit different.
If I had to guess why the same exact food is more appealing sometimes if it’s presented in lasagna form I would have to say it’s because we eat with our eyes first. If you see food the same every time your eyes can get bored of seeing it and send a message to your brain that you don’t want it. If it looks different and appealing your eyes will tell your brain that you do want it. How could your eyes resist it when you can clearly see the saucy, cheesey and savory contents layered in such a way that every bite contains all of the delicious flavors and textures!
I’m sure this will not be my last attempt at turning foods into lasagna. Maybe I’ll even do some deserts in lasagna form!
I hope this recipe is liked by you and your family and I hope it inspires you to lasagnafy some dishes you’re getting bored of. There are endless types of cuisine that can be assembled and presented this way!
For this recipe you will need the following ingredients:
Approximately 9 uncooked tortillas [flour or corn, both work]
2 15 oz cans of black beans [drained and rinsed]
2 15 oz cans of vegetarian refried beans
Approximately 1/2 bag of frozen vegan chorizo [you can use any vegan chorizo
Approximately 1 bag of vegan cheese shreds [I used cheddar but you could also use pepper jack or a combination of cheeses]
diced tomatoes or salsa [your choice; use what you have available]
Taco sauce
Vegan sour cream or plain yogurt for toppings
Start by preheating the oven to 350 degrees Fahrenheit. Choose your baking dish. I used an 8 inch square baking dish but any one will be fine.
Put a layer of tortillas in the dish. I cut mine to make them fit better and also to make them easier to cut and eat.
Next carefully dollop and spread out a layer of refried beans. Then make a layer of black beans. Then sprinkle in some chorizo and tomatoes or salsa. Top that with some cheese and start over again with a layer of tortillas.
Once you get to the top of the baking dish, finish with a layer of tortillas, a hefty coating of taco sauce and cheese.
Bake for about 30 minutes and allow to cool for another 10 minutes before attempting to cut it.
I served mine with more taco sauce and a dollop of vegan sour cream. You can substitute plain vegan yogurt if you don’t have vegan sour cream. You could top it with pico de gallo, avocado, shredded lettuce and anything else you enjoy with your tacos.