Mexican Lasagna

Ingredients

1/2 onion, sliced

1 tsp safflower oil

2 poblano peppers, sliced

1 pkg vegetarian ground beef (Whole Foods)

1 cup frozen diced sweet potatoes

1 cup RW Knudsen tomato veggie juice

3 garlic cloves, pressed

2 tsp cumin

2 tsp red pepper flakes

1 tsp garlic powder

2 tsp chili powder

1 tsp sea salt

1 tsp freshly cracked pepper

1 tsp agave nectar

1 cup vegan cream cheese (Follow Your Heart)

1 can pinto beans, drained & rinsed

1 can corn, drained & rinsed

1 can black olives, drained & rinsed

1/2 cup cilantro, save 2 Tbs for garnish on top

1 pkg small corn tortillas

1 cup Daiya mozzarella vegan cheese

1/2 cup salsa

Guacamole

1 avocado

1 garlic clove, pressed

1 tsp cumin

2 tsp cilantro

1/2 tsp salt

1/2 tsp pepper

Preheat oven 425 degrees

Directions

1. Saute onion in oil for 3 minutes on medium low.
2. Add peppers, sweet potatoes, veggie beef, tomato juice; saute for 3 more minutes.
3. Add garlic, all the spices, cream cheese, and agave nectar; cook 2 minutes.
4. Add beans, corn, olives, and cilantro; cook 1 minute.
5. In a 9x13 pan, spread 1/4 cup salsa on bottom of pan, then layer: corn tortillas, veggie mixture, cheese, corn tortillas, veggie mixture, cheese, corn tortillas, 1/4 cup salsa, cheese, and garnish with cilantro
6. Bake 20 minutes, until cheese is melted
7. Meanwhile, mash avocado and add remaining seasonings.
8. Serve lasagna slice with a dollop of guacamole on top.

I was really pleased with how this recipe turned out. I had a bunch of corn tortillas in my freezer that I had been wanting to use up, so I thought the best way to use up a package would be a big dish like lasagna. I like trying to reinvent traditional dishes using another culture's cuisine. This was also a great way to clean out the refrigerator. The dish was even better because I used Eric's Dad's homemade salsa=yum! I think this would be a great dish for a dinner party because you could make everything ahead of time and then just throw the pan in the oven once the guests arrive.