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A simple dish & favourite amongst kids. Conventionally cooked on the hob in a cast iron dish, but you can bake it like lasagne as well, like in this adaptation from the USA.
Servings 0

Ingredients

  • Olive oil
  • 8-10 Corn tortillas
  • 1 1/2 onions
  • 2 cloves garlic
  • 2 tins chopped tomatoes
  • 1 tin kidney beans or black beans drained and rinsed
  • 4 tsp Jalapenos optional
  • Yoghurt and cheese optional
  • 1 tsp Chilli powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • Guajillos or similar not-too-hot diced dried chilli

Instructions

  • Saute the following together until a little crispy & golden, 5–10 mins:
     2 tbsp olive oil
     8–10 corn tortillas cut into strips
    1/2 onion chopped
    1 tsp chilli powder
    1/2 tsp oregano

Make the sauce:

  • Saute 1 onion and 2 cloves of garlic until soft and golden.
  •  Add 1–2 tbsp pureed not-too-spicy chilli (e.g. guajillos) or paprika, the chopped tomatoes, tinned beans, cumin,  oregano,  and (optional) chopped jalapenos, and simmer for 10 minutes.
  • Layer in a 9”x13” dish:
    Sauce, sauteed tortillas, sauce, sauteed tortillas, sauce... saving a few tortillas to sprinkle on top.
  • If you like it creamier, spread a few spoonfuls of vegan yoghurt with 2 of the layers of sauce. Finish off with cheezly or other plant-based cheese if desired.
  • Bake for 35 minutes at 180 C.