![Chili Tortilla Lasagne [Vegan]](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/tortilla-1068x580.jpg "tortilla.jpg")
This lasagne takes the entire layering of taste that you simply love concerning the Italian model and offers it a Mexican twist. The queso recipe is tailored from The PPK (Submit-Punk Kitchen) and works amazingly on nachos and as a dip too. The entire thing takes about an hour and a half to make.
Chili Tortilla Lasagna [Vegan]
Components You Want for Chili Tortilla Lasagna [Vegan]
For the chili:
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 finely chopped chili, membrane and seeds eliminated if you would like much less warmth
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 15oz. tin of chopped tomatoes
- 1 15oz. tin of black beans (or kidney beans), drained
- 1/3 cup sweetcorn
- 1 Tbsp. tomato paste
- 1 tsp. chipotle paste (elective)
Spice combine:
- 2 tsp. cumin
- 1½ tsp. floor coriander
- ½ tsp. chili powder
- ¼ tsp. cayenne pepper
- ½ tsp. smoked paprika
- ¼ tsp. cocoa powder
- ¼ tsp. cinnamon
- 3 tsp. oregano
For the queso:
- 1 small onion, chopped
- 1 crimson bell pepper, diced
- 1 jalapeno, de-seeded and sliced
- 3 cloves of garlic, minced
- a bit of oil for frying
- 1 cup of cashews, soaked over evening or a minimum of just a few hours
- 2 cups vegetable inventory
- 1 Tbsp. lemon juice
- 2 tsp. cornstarch or arrowroot powder
- 2 tsp. floor cumin
- 1 tsp. delicate chili powder
- 4 Tbsp. dietary yeast
- 1/4 tsp. salt
- 3-4 mushy flour tortillas, to assemble
- 1 tsp. dry polenta/cornmeal
Put together Chili Tortilla Lasagna [Vegan]
Make the chili:
- Warmth a bit of oil within the backside of a pot and add the diced onion and soften for a couple of minutes. Add within the garlic, diced chili, spice combine, bell pepper and courgette and sautée for an additional 6-7 minutes.
- Add within the tinned tomatoes, sweetcorn, tomato and chipotle paste and black beans. Simmer for an extra 10 minutes and season with salt and pepper to style. Alter chili powder and cayenne pepper if you would like it spicier.
Make the queso:
- Add the cashews and 1/2 cup of inventory to a meals processor or blender and mix till actually easy (this may most likely take a couple of minutes, simply let it run).
- Within the meantime, warmth a drop of oil in a saucepan over medium warmth and add within the onions, jalapeno and crimson pepper. Prepare dinner till mushy (about 7 minutes). Add within the garlic, chili powder, cumin and salt and cook dinner for an extra minute.
- Add the contents of the pan into the meals processor together with the remaining inventory, lemon juice, cornstarch, salt and dietary yeast. Mix once more till very easy.
- Return to the saucepan and simmer over a low warmth for 15 -20 minutes till thickened.
To assemble:
- Calmly oil the underside of an 8×10 inch oven-proof dish and sprinkle with the polenta. Trim the perimeters off one tortilla and place on the underside of the dish.
- Cowl the tortilla with about half an inch of chili, then unfold a layer of queso over it. Layer with one other trimmed tortilla, chili, queso and a 3rd tortilla. Prime with a remaining layer of chili and unfold the remaining queso on high.
- Cowl with tinfoil and place within the oven at 375ºF/190ºC/Fuel 5 for half-hour. Take away the foil, then return to the oven for 5-10 minutes extra till the highest has turned golden brown.
