March 13, 2011

Mexican Lasagna

Once again, thank you Rachael Ray. If you follow me on Facebook or Twitter then you saw that I hinted at my next recipe! This is one of the recipes I've had in my recipe box for a while and have never tried! That's one of my favorite things about this blog. I've collected so many recipes over the years that I still haven't tried, so it's giving me a reason to give them a go!

I don't know how many of you are fans of Rachael or watch any of her shows, but I absolutely love her! I remember the first time I every watched 30 minute meals actually. I was probably 14 or 15 and I had my cousin sleeping over. It was really late one night and we were just flipping through the channels and stumbled upon this show called 30 Minute Meals. I remember it was her Thanksgiving episode and she was making stuffing with apples in it (She said her favorite apples were Jonagold. I can't believe I remember that). I thought it sounded disgusting, so I was intrigued. We ended up watching the whole episode and I quickly set up 30 Minute Meals as a Season Pass on my TiVo!

Rachael has provided me with a number of excellent recipes over the years, a couple of which I've already shared with you guys on my blog (like this one and this one)! She gladly did not disappoint on this recipe either. I'm just sad it took me this long to make it since this episode aired at least 5 years ago!


  • 2 tbsp light oil
  • 2 cups of Veggie Crumbles (Boca is my favorite!)
  • 1/2 medium sized red onion - diced
  • 2 cloves of garlic - minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp hot sauce (a few dashes)
  • 1 25 oz can of Black Beans
  • 1 14.5 oz can of Fire Roasted Tomatoes
  • 1 cup Frozen Corn
  • 4 or 5 tortillas (you could use corn or flour tortillas)
  • 1 cup of taco or enchilada sauce
  • 2 cups of Galaxy Mexican Style Shreds or Daiya Pepperjack Shreds
  • 2 Scallions - finely chopped

Preheat the oven to 425F.

Preheat a large skillet over medium high heat. Add 2 tbsp light oil. Add the ground crumbles and season with the chili powder, cumin, pepper, and hot sauce. Add in the onion and garlic - cook for 5 minutes. Then add the canned fire roasted tomatoes. Stir and add the beans and corn. Heat the mixture through for 2-3 minutes.

Coat a shallow baking dish with the taco/enchilada sauce. Cut tortillas in to strips with a pizza cutter to make them easy to layer. Layer the crumbles/bean mixture, tortillas, more sauce, and cheese. Repeat until the baking dish is full. Make sure the top layer is cheese. Bake for 12-15 minutes until the cheese melts. You may need to set the oven to broil in order to melt the cheese. Top with scallions and serve!


  1. Very nice! I love Mexican food and I am always looking for new ideas. This looks very flavorful and filling.

  2. Thanks Elisabeth! It's super good! I'm actually going to make it again really soon!

  3. Hi there! I'm new to your site - do you have a preference when choosing vegan cheese? I've never found one I like.

  4. Hey Megan! Definitely I would suggest Daiya cheese! It's my absolute favorite!

  5. Thank you! I will definitely look for it. Great site, by the way. :)