Vegan Mexican Lasagna
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can refried black beans
1 large jar salsa or picante sauce
1 large can of tomato sauce
1 small can of green chilies
1 small can of olives (optional)
1 package blue or white corn tortillas

Preparation

1 Preheat the oven to 350. Spray a casserole dish with Pam. Mix together the salsa and tomato sauce and add the green chiles. Spread a thin layer of salsa/tomato mixture on the bottom of a casserole dish.  2 Take a corn tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1 tablespoon of the tomato mixture, and a couple of olives. Roll it up and place in the bottom of the casserole dish. Repeat until you have one layer of tortillas.  3 Cover with a layer of tomato mixture. Then repeat the layer of tortillas and so on. You should get about 3 layers of tortillas. Finally, cover with a generous layer of tomato mixture. Cover and bake for 30 minutes. Let sit 10-15 minutes before serving.

About


Recipe by Elisabeth Freeman.