There are layers of corn tortillas, salsa verde, a savory vegetable and bean mixture, and melty vegan cheese in this vegan take on the traditional Pastel Azteca. This dish tastes great and fills you up, making it perfect for a cozy dinner.
Ingredients:
- 12 corn tortillas
- 2 cups salsa verde
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cups vegan cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Preheat the oven to 350F 175C
In a skillet, heat olive oil over medium heat
Saut onions and bell peppers until softened
Add corn, diced tomatoes, black beans, ground cumin, chili powder, salt, and pepper
Cook for 5 minutes, stirring occasionally
In a baking dish, spread a layer of salsa verde
Arrange a layer of corn tortillas on top of the salsa verde
Spread half of the vegetable and bean mixture over the tortillas
Sprinkle a layer of vegan cheese on top
Repeat the layers: salsa verde, tortillas, vegetable and bean mixture, and cheese
Cover the dish with aluminum foil and bake for 25-30 minutes, or until heated through and the cheese is melted
Garnish with fresh cilantro before serving
