Finally got around to making this dish from Eat, Drink & Be Vegan by Dreena Burton.
(Frugal tip – if you’re not totally committed to buying a cookbook, get it from the library first. I checked out a few when I was trying to plan the cake for our reveal party and copied some other recipes I wanted to try too…maybe that’s wrong….but it was only a few recipes, the book was great, but not something I’d use often enough to justify buying it!)
Here is the link to the recipe, which is called “Bean & Corn Tortilla Lasagna With Avocado” in the book.
This turned out seriously amazing. Here’s ours half eaten:
Nathan said it was probably the best thing I’d ever made.
I followed the recipe almost exactly except: Left out the hot sauce (it still had plenty of spice!), used 100% whole wheat tortillas, used lime juice from a bottle.
I also used pinto beans and Trader Joe’s all natural tortilla chips with flaxseeds.
I used Daiya brand vegan cheddar cheese, which I’ve read many times is by far the best brand of vegan cheese. Nathan asked later if there was anything “weird” in the dish and I said “so does that mean you couldn’t tell it was vegan cheese?”. Apparently not!
The recipe says cheese is optional, but if you’re serving guests I’d recommend it. Even though it’s only sprinkled on top it gives the impression that you’re about to dig into a decadent traditional cheezy dish. Which is not a false impression, it does taste really rich, despite having almost all really healthy ingredients!
Highly, highly recommended, hope you get a chance to try it.