Vegan Mexican Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat the olive oil in a skillet over medium heat. Add the diced bell peppers and sauté for 3-4 minutes until softened.

3. 3

   Add the black beans, corn kernels, cumin, and chili powder to the skillet. Stir well and cook for another 2-3 minutes. Remove from heat.

4. 4

   Spread 1/2 cup of salsa on the bottom of a 9x13-inch baking dish.

5. 5

   Layer 3 ounces of corn tortillas over the salsa, tearing them as needed to cover the bottom.

6. 6

   Spread half of the bean and corn mixture over the tortillas, then top with 1/2 cup of salsa and 1/3 cup of vegan cheese shreds.

7. 7

   Repeat the layers: tortillas, remaining bean and corn mixture, 1/2 cup salsa, and 1/3 cup vegan cheese shreds.

8. 8

   Finish with a final layer of tortillas, the remaining salsa, and the rest of the vegan cheese shreds.

9. 9

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

10. 10

    Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Vegan Mexican Lasagna!