Vegetarian Mexican Lasagna

Step 1

Preheat oven to 180C/350F.

Step 2

Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)

Step 3

Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.

Step 4

Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).

Step 5

Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.

Step 6

Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note and scatter over remaining cheese.

Step 7

Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.