Vegan Roasted Tomatillo Enchilada Lasagna Recipe

I hinted at this Enchilada Lasagna recipe in my Oven Roasted Tomatillo Sauce post and I actually got a comment from a reader asking about it so I made some time to get the details together.  The name “Lasagna” actually specifically refers to a pasta dish but the layering of the tortillas and filling is reminiscent of assembling lasagna so I included it.  We’ve been gradually introducing corn into our diet on the recommendation of our allergist to try it with E to see if she can tolerate it (always have the guidance of your allergist before trying potentially allergenic food) and these uncooked corn tortillas from “Tortilla Land” are sold in large Costco packs for $5.99.  You just put them on a heated pan to cook, they are really delicious, fresh, and gluten free!  I also used Trader Joe’s Roasted Corn (in the frozen section) which gives a really great summer flavor to the dish.

Supplies

Cutting Board

Knife and Spoon

Baking Dish

Aluminum Foil

Frying Pan

Sieve or Colander (if you are draining canned beans)

Ingredients

Verde Tomatillo Sauce (I used 321 grams last time but whatever your recipe yields is fine, if you need more liquid you can use a jarred tomatillo salsa or even some veggie broth just to make sure the tortillas don’t get dry in baking)

2 cups Trader Joe’s Roasted Frozen Corn

12 Corn Tortillas, cooked (see my note about Tortilla Land uncooked tortillas above)

1/2 cup of diced onions

1 tablespoon of Olive Oil

1/2 cup Daiya Vegan Cheddar Cheese Shreds

2 tablespoons Turmeric

1/2 teaspoon Cumin

1 cup frozen chopped spinach

1 cup of chopped mushrooms

2 cups cooked beans of your choice (I used this slow cooked refried bean recipe but left the beans whole)

1/2 of a Lemon’s juice

Salt and pepper to taste

Directions

Heat a frying pan on medium heat and add the oil when the pan is hot, it should shimmer a little when you put it in.  Add onions and cook until soft, about 4 minutes.  Put the spices in and stir, then add your mushrooms and cook until they’ve released some of their juices.  Now add your frozen ingredients (spinach and corn) and cook until they’re soft, finish by adding the beans and the lemon juice.  Stir, cooking a little longer, and remove the pan from heat.

If you have raw tortillas, cook them while you’re making your filling and set them under a damp towel to stay pliable.  Even if you overcook them a little they should soften in the oven.

Set out your baking dish or pan, I like my pyrex (amazon affiliate link), Daiya, filling, tomatillo sauce, and tortillas and you’re ready to assemble!  Preheat your oven to 350 degrees at this point so it is ready when you are.

You don’t want to use too much sauce at the bottom of the pan because it is more important at the end, so spread it thinly.  Then add a layer of tortillas, I do three to a layer.  You can either tear them to arrange them or overlap in alternating configurations.  Follow the tortillas with a portion of your filling, then a few sprinkles of Daiya cheese, then another layer of tortillas.  Now filling, sauce, Daiya shreds, and tortillas into layers.  This doesn’t have to be exact, you can see that I finished below with a layer of filling with sauce because I didn’t want the tortillas on top to become dry.

Cover the dish with foil and bake at 350 degrees Fahrenheit for 45 minutes, removing the foil at that point and baking another 10-15 minutes.  Serve and enjoy!  An eighth of a pan will run about 250 calories so it is not a bad meal at all.  If you aren’t watching calories you can increase the Daiya you use in the recipe, maybe sprinkling some on top of the dish.

Shared at Cybele Pascal’s Allergy Friendly Friday (Fourth of July Edition 2012).

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