Black Bean Enchilada Lasagna (vegan, gluten free)
- 2 cups Black Beans organic, rinsed
- 1 cup Cilantro fresh, chopped
- 2 cloves Garlic minced
- 1 Onion, medium finely chopped
- 2 tbs Non dairy milk
- 2 cups Tomato puree organic
- 3 tbs Chili powder
- 1 tsp Pink Himalayan Sea Salt
- 2 tsp Cumin
- 4 Zucchini thinly sliced
- 1 cup Cheese (vegan or otherwise)
In a medium sauce pan combine the rinsed black beans, 2 tbs of the chopped cilantro, 2 tbs of non dairy milk, 1 clove of minced garlic, 1/2 of the chopped onion and 1 tsp of cumin. Stir frequently for approximately 5 mins. Remove from heat and set aside.
In a lasagna pan or large baking dish lay out one layer of the thinly sliced zucchini (a mandolin may be easiest for creating these strips).
Cover with 2 tbs of the tomato puree, sprinkle cilantro, garlic, onion evenly over the layer and then top with a spoonful or two of the black bean mixture. Sprinkle with cheese.
Repeat this process until you have created multiple layers and have utilized all of the black bean mixture.
Top the lasagna with one additional layer of zucchini slices, tomato puree, cilantro and cheese.
Bake in a 350 degree oven for 30-45 minutes or until the zucchini noodles are soft and the cheese is melted.
Portion and serve.