Vegan Mexican Lasagna

Preparación

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