Sub title:
It's delicious I swear.
I can't believe this is happening, but I made a quite tasty gluten-free-vegan-Mexican lasagna this week. Wow that's a mouthful. No really it's a mouthful...of deliciousness!! Groan...
I took Rachel Ray's recipe from the Food Network and just did an easy swap out. Remember just do it? Easy swap out. Easy to make and great for parents who need a lot of healthy food in little time. Make double the portion and have leftovers-Jason and I did and it was just as good reheated.
- Total Time: 30 min
- Prep: 10min
- Cook: 20 min
- Yield: 4 servings
- Level: Easy
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 cup quinoa
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) gluten free tortillas
- 2 1/2 cups soy cheese
- 2 scallions finely chopped
Directions
Preheat the oven to 425 degrees F.
Cook Quinoa according to package. Add taco sauce or fire roasted tomatoes. Add black beans and corn.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of quinoa and beans, then tortillas, then cheese. Repeat: quinoa, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of quinoa and beans, then tortillas, then cheese. Repeat: quinoa, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
