Enchilada Lasagna with Cilantro Ricotta
 
 
Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it's gluten-free! Voila! I mean . . . ole! Hmmm...okay, how about yum!
Author:
Ingredients
  • Enchilada sauce
  • 28-oz can fire roasted diced tomatoes
  • ½ C vegetable broth
  • 2-1/2 tsp Ancho chili powder
  • 1-1/2 tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar
  • 3 jarred roasted red peppers
  • 3 cloves of garlic
  • Cilantro Ricotta
  • 14-oz extra firm tofu, drained and pressed
  • 2-1/2 C fresh cilantro
  • ⅓ C nutritional yeast
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 2 Tbs lime juice
  • The rest
  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped or diced
  • 1 C corn kernels
  • 2 15-oz cans black beans, drained and rinsed
  • 4 C fresh baby spinach
  • 18 5-inch corn tortillas
  • Optional toppings
  • Guacamole
  • Pepita seeds
  • Green onion, sliced
  • Vegan sour cream
  • Salsa
  • Lettuce, chopped
Directions
  1. Preheat oven to 375.
  2. Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
  3. To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
  4. In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
  5. Pour about half of the enchilada sauce into the bottom of a 9x13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
  6. Spread a third of the ricotta on top of the tortillas.
  7. Next, add a third of the spinach leaves, then a third of the bean mixture.
  8. Repeat layering two more times then top with remaining sauce.
  9. Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2016/01/03/enchilada-lasagna-with-cilantro-ricotta/