MEXICAN LASAGNE

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Mexican food is life. Pretty much everything I make ends up with Mexican spices and/or Mexican ingredients and a lot of my meals are just bean chilli in different disguises.

This recipe uses the Tofu ricotta that I made in my Italian lasagne but with coriander in place of basil. You could totally make this with a layer or two of store bought Vegan cheese alongside the tofu cheese if you’re feeling flush.

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SERVES 4 

FOR THE CHEESE

1x block of silken tofu

Juice of 1/2 a lemon

Pinch of salt

1 teaspoon black pepper

2 teaspoons garlic powder

1/4 teaspoon chilli powder

6 heaped tablespoons of Engevita

2 tablespoons of fresh coriander leaves

3 glugs of almond milk

DIRECTIONS

Whizz it all up in the food processor and set aside.

 

FOR THE CHILLI

1x tin of kidney beans

1x green bell pepper, chopped

1x small onion, chopped

1x tin of chopped tomatoes

1 tablespoon tomato puree

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon lemon (or black) pepper

1 teaspoon garlic powder

1/4 teaspoon Mexican oregano

1/4 teaspoon chilli flakes

1/4 teaspoon chilli powder

2-4 tablespoons of your choice of hot sauce (my favourite is Encona)

1 teaspoon coconut sugar or maple syrup

1 teaspoon of the liquid from a jar of jalapeños

1 teaspoon coconut oil

DIRECTIONS

Fry the onion and the pepper in the coconut oil for a few minutes until soft/caramelised. Add the chilli flakes and the rest of the spices and let them toast for 20 seconds then stir through the veggies.

Add the (drained) tin of kidney beans, stir through. Leave it to sizzle for 30 seconds. Add the tin of chopped tomatoes, jalapeno liquid, sugar/maple syrup, hot sauce and the tomato puree (to thicken it up and for added richness), stir through and leave to bubble for 10-ish minutes.

 

YOU WILL ALSO NEED

1x packet of tortillas

1x small tin of sweetcorn (feel free to add this to the chilli or use it as I did as a layer on it’s own)

Pickled jalapenos (feel free to use fresh if you’re fancy)

Extra Engevita for sprinkling on top before baking

 

ASSEMBLE THE LAYERS

Smear some tomato sauce around the bottom of the lasagne dish (this will prevent the first tortilla layer from sticking).

If you’re using a rectangular lasagne dish as I have, you’ll want to cut your round tortillas in half before placing them in.

I would recommend a layer of tortilla, then chilli, then tortilla, then chilli, then tortilla, then the tofu cheese, then tortilla, then sweetcorn and jalapenos, then tortilla, then chilli, then sprinkle some extra engevita on top.

Bake at 180 for 15-20 minutes. Leave to sit for a few minutes before cutting into so that it retains it’s shape.

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