Mexican Lasagne
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INGREDIENTS
| 420 |
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g can kidney beans
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| 1 |
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onion, diced
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| 1 |
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red capsicum, diced
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| 1 |
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zucchini, diced
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| 2 |
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garlic cloves, crushed
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| 500 |
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g jar pasta sauce
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| 35 |
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g sachet taco seasoning
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| 310 |
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g can corn
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| 5 |
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tortillas
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vegan cheese, to top
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oil
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side salad, to serve (optional) |
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INSTRUCTIONS
| 1. |
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Preheat oven to 200 dergrees c.
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| 2. |
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Heat oil in pan, saute onion, capsicum, zucchini and garlic for 4 to 5 minutes, then stir in pasta sauce and taco seasoning. Bring to boil on high, then reduce heat to simmer for 8 to 10 minutes.
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| 3. |
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Then stir in kidney beans and corn and simmer for a further 4 to 5 minutes.
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| 4. |
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Grease 20-22cm casserole dish.
Place a tortilla as a base. Spoon one-fifth of bean mixture over. Cover with another tortilla, repeat 3 more times, finishing with a tortilla.
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| 5. |
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Sprinkle with vegan cheese and bake for 15 to 20 minutes.
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| 6. |
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Cut into wedges and serve with salad. |
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