Vegetarian Mexican lasagne
- 2 tsp olive oil
- 2 brown onions, diced
- 2 garlic cloves, crushed
- 1/2 tsp chili powder
- 1 tsp cumin (I might have added some more cumin just because I love it so much!)
- 1/4 pinch allspice
- 1 tsp dried oregano
- 750 g tin red kidney beans, drained
- 400g can chopped tomatoes
- 4 pieces corn mountain bread
- 2 avocados, mashed
- 235g (1 cup) sour cream
- 1-2 cups coarsely grated cheddar, depending on how cheesy you are feeling (of course you can substitute low fat dairy options if you choose)
- Preheat the oven to 180°C
- In a large, heavy based fry pan, heat the oil and add garlic. Fry for 30 seconds before adding the onion. Cook, stirring regularly, until the onion is soft.
- Add the spices, cook for 30 seconds until fragrant. Add beans and tomato, cook for 4-5 mins until beans are heated through.
- In a large ovenproof dish, layer with two of the corn bread pieces. Spoon half of the bean mixture on top. Sprinkle with half of the cheese. Layer with another two pieces of corn bread, then bean mix and cheese.
- Place in the oven and bake for 30 mins until the cheese is golden and bubbly.
- Serve topped with mashed avocado and sour cream.
The original non-vegetarian mexican lasagne
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