Taco lasagna is a fun twist on ordinary tacos. You get all the great taco flavors in lasagna form. The base of the lasagna is baked, but then it is topped with fresh lettuce and tomatoes for a nice contrast. I usually use black beans when I make this, but you can substitute TVP or soy beef style crumbles for the beans. There are hidden veggies in this lasagna as well for any picky eaters. The shredded zucchini in the filling blends in nicely with the other flavors, so if you don’t tell anyone it’s in there no one won’t notice.
2 TBSP Canola or olive oil
1 medium onion diced
2 large zucchinis shredded
2 cloves garlic minsed
2 14 oz cans of black beans drained and rinsed
2 TBSP chili powder
2 tsp cumin
salt and pepper
1/4 cup water
10 8″ flour tortillas cut in half
1 cup cheddar style Daiya cheese
1 cup mozzarella style Diaya cheese
1 small head of romaine sliced
2 tomatoes chopped
1/2 cup black olives sliced
optional garnishes: Vegan sour cream, guacamole, salsa, hot sauce
Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes. Add in the zucchini and cook 5 more minutes. Add in the garlic and black beans and cook for 2 minutes. Add in the chili powder, cumin, salt, pepper and water. Turn down the heat and let it simmer for about 5 minutes while you prepare the pan and tortillas.
Preheat the oven to 375. Lightly oil a large casserole dish. Layer 1/2 of the tortillas on the bottom of the dish. Add in the filling then cover it with the rest of the tortillas. Sprinkle the cheese across the top of the tortillas like a lasagna. Bake for 15 minutes. Remove the taco lasagna from the oven and let it cool for at least 5 minutes before serving.