After Cinco de Mayo weekend, one of the students in my class came in telling me about something he had eaten called Mexican lasagna. I had never heard of this before, and I’m not sure if it’s even a real dish, but his description sounded so good it made me want to make some so I could try it. It was basically like lasagna but stuffed with Mexican flavors instead of Italian. I simply swapped out the beef for refried beans and skipped the cheese.
This meal is super simple to make and takes minimal, cheap ingredients. This is kind of like a layered quesadilla. The cayenne corn adds the perfect amount of spice, and the cilantro makes it taste nice and fresh. You could top this with guacamole, make a corn salsa from the left over corn, or eat this alone with salsa! I can attest that it’s absolutely delicious!
Vegan Mexican Lasagna with Cayenne Corn
- 1 can corn
- 1 teaspoon ground cayenne
- 1 teaspoon olive oil
- about 5 tortillas
- 1 can refried beans
- 1 jar salsa
- 1 bunch cilantro
- 1 lime
- 1/2 avocado
- green onion to top
1. Preheat oven go 350°F.
2. In a small bowl, mix corn, cayenne, and oil. Toss into a pan over low heat and cook for about 5 minutes to add a toasted flavor. Remove from heat.
3. Using a pie pan, begin to layer the ingredients. Add about 5 tablespoons of salsa to the bottom of the pan and then add your first tortilla.
4. Spread a layer of refried beans onto the tortilla. Add a layer of corn, some sprigs of cilantro, and a few squeezes of lime juice. Top with another tortilla and repeat.
5. Continue until you begin to run out of ingredients. Top the last layer with just salsa or leave plain and rub a thin layer of oil over the tortilla.
6. Bake for about 30 minutes.
7. Top with salsa, green onion, and cilantro. Serve with avocado.
Also by Lauren: Avocado Mango Sushi Rolls with Sweet Chili Sauce
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Photos: Lauren Sacerdote