This Bean & Corn Tortilla Lasagna with Avocado is from ed&bv. And, despite having a long name - and also somewhat of a long list of ingredients - this recipe is in fact quite simple and easy to make!
So, I thought I'd show you a couple of prep pictures to demonstrate just how effortless this dish is to make. (as a side note, this dish is a heck of a lot easier to put together than this post - blogger has deleted my entire text twice already - arggh!)
Begin by getting all of your ingredients ready, and having your pantry essentials on hand (can of tomato sauce, can of black or pinto beans, corn tortillas). Combine the tomato sauce with the onion, garlic, spice blend and beans, as pictured. Ladle about 1/2 of this mixture into your baking dish, and then cover that layer with about 1/2 of your corn tortillas (you can cut them in strips, or in semi-circles, as I have done here). (By the way, I use this Que Pasa brand of tortillas, and they are usually found refrigerated, but sometimes frozen.) Next... the magic! The layer of sliced avocado, corn kernels and lime juice/salt. Don't omit the lime juice, guys. Not only does it help preserve the color of the avocado, it adds acidity which enhances the flavor of that avocado/corn layer. The remaining corn tortillas are layered on top, followed by the remaining tomato sauce mix.
Finally, for a crunchy contract, a small amount of crushed tortilla chips are scattered over top. A sprinkling of vegan cheese can also be added, but is optional. Be sure to serve individuals portions with a wedge or two of limes. That squeeze of fresh lime juice truly brings the flavors to life. Also, if you are a cilantro lover, give your piece of lasagna some herbaceous love!
You may just find after making this casserole that you love the layer with the heated avocado. If so, add more avocado the next time... if not, simply omit it and serve your tortilla lasagna with guacamole. (try the Guacamole Con Alga Marina, p. 61).
Oh... how could I forget?! A salad is a must with this dish... with some crunchy, cool veggies like cukes, or jicama, or sweet bell peppers. Whatever you use, be sure to drizzle it with Cumin-Cinnamon Vinaigrette (p.80). Make it earlier in the day, or even a couple of days before, if you plan your meals in advance. That dressing is one of my favorites, and it's just waiting to be paired with this casserole!