Vegan Tex-Mex Lasagna

Vegan Tex-Mex Lasagna

While browsing through my copy of the “Forks Over Knives: The Plant-Based Way to Health” last night, I stumbled on ‘Layered Tex-Mex Lasagna” from Mary McDougall (page 130). Being a cold night with snow in the forecast, it sounded delicious! It’s layered corn tortillas with pinto beans, corn, black olives, and onions for the filling and drenched in tomato and chipotle sauce.

I didn’t have all the ingredients, so I ended up modifying it to use what I had available. I replaced the tomato sauce with grilled chipotle sauce and the green onions with red. It has quite a kick to it.

We both really enjoyed it. I think some fresh cilantro on top would really bring it up a notch.

If you haven’t watched the film “Forks over Knives”, I urge you to check it out on Netflix or Amazon.

You can get a copy of the book here:

1 comment:

  1. Yumm, that reminds me of an enchilada casserole recipe I make that I call Mexican Lasagna.

    I'd love to try the Forks Over Knives one (it looks very tasty) but for some reason Mother Nature has deemed we have weather in the 80's. Maybe next week when it cools off.