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Plant-Based Taco Lasagna

Recipe by Kirstie is Vegan

Ingredients

  • 1 bag Daiya Cheddar Cutting Board Style Shreds
  • 6 8-inch tortillas
  • 1 can black beans, 14 oz
  • 1 can refried beans, 14 oz
  • 1 cup corn kernels
  • 1 jar salsa, 15 oz
  • 1 tbsp extra virgin olive oil

Instructions

Heat oven to 400F.

In a medium size bowl, mix black beans, refried beans and corn

Grease a 9 x 13" casserole dish with extra virgin olive oil.

Layer half the bean and corn mixture, then top with 1/3rd of the salsa, and 1/3rd the shreds.

Top with 3 tortillas.

Repeat the previous two steps.

Top with the remaining salsa and then shreds.

Cover the dish with tin foil and cook for 25 minutes or until the shreds are melted.

Allow to cool for 7-10 minutes before serving.

Tips for cooking with Daiya

35 min
Total Time
10 min
Prep Time
25 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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