Vegetarian Mexican Lasagna |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easily the most popular dish I make for my husband and his band, plus hangers-on. It can be doubled with no trouble, and is very much a simple crowd pleaser. I think the soy beef substitute gives a better flavor than ground beef, even though I'm not a fan of fake meats. Fools even the most voracious carnivore, which makes it a perfect dish to prove that meatless doesn't have to be tasteless! Ingredients:
1/2 lb soy crumbles (i use sanitarium soy mince) |
1 (16 ounce) can refried beans |
1 (1 1/4 ounce) packet taco seasoning |
2 cups salsa |
tasty cheese (as much as you like!) |
4 tortillas |
Directions:
1. Cook soy mince in a frying pan according to directions on packet. stir in the refried beans, taco seasoning packet and the required amount of water (usually 3/4 cup). Add a spoonful or two of the salsa.
2. Spray a square casserole dish with oil. Lay one tortilla, a third of the mince/bean mix, spread a few tablespoons of salsa over and add some cheese.
3. Repeat twice, covering the top tortilla with cheese.
4. Bake in a pre-heated 180°C oven for twenty or so minutes until heated through. I usually brown top under broiler to get super-golden brown.
5. Serve with lots of sour cream and a salad made with a lemon juice vinaigrette. Or whatever you want!
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