Plant-Based Enchilada Lasagna
The layering style of lasagna meets the flavor and ingredients of enchiladas in this Plant-Based Enchilada Lasagna. Rather than rolling up the filling in tortillas like you would for traditional enchiladas, in this recipe you simply lay the tortillas flat and top with the filling, like you would with lasagna. And that’s not the only difference between this recipe and a typical batch of enchiladas … this one is plant-based.
To make the recipe plant-based, I used a can of jackfruit (get the kind in brine or water and drain it before use) and a jar of Loca’s plant-based potato queso. As the name implies, this cheesy sauce is actually made with potatoes, plus other veggies and seasonings to create a sauce that is reminiscent of real dairy queso. You can use either mild or spicy, depending on your preference.
Get more gluten-free plant-based recipes.
Plant-Based Enchilada Lasagna Recipe
Ingredients
- Gluten-free nonstick cooking spray
- 1 tablespoon olive oil
- 1 (20-ounce) can young jackfruit in brine or water, drained
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 (10-ounce) cans gluten-free red enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 10-12 corn tortillas
- 1 (12-ounce) jar Loca Foods Plant-Based Potato Queso, mild or spicy
- ¼ cup chopped fresh cilantro
Instructions
- Spray an 8-inch or 9-inch baking dish with cooking spray. Preheat the oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat. Add the jackfruit, cumin, onion and garlic powders, and paprika. Sautee, smashing the jackfruit with the back of a spoon or potato masher. Cook just until any liquid has been cooked off. Add ¼ cup of enchilada sauce, lower heat to medium-low, and cook, stirring occasionally, for about 5 minutes. Stir in the beans. Remove from heat.
- Spread ½ cup of the enchilada sauce in the bottom of the prepared baking dish. Top with a layer of tortillas. Spread one third of the jackfruit mixture over the tortillas. Spread with one third of the queso. Top with about a quarter of the remaining enchilada sauce. Repeat one more layer the same way. On the final layer, put tortillas, jackfruit, one quarter of enchilada sauce and another layer of tortillas. Top with remining sauce and dollop with remaining queso. Swirl the queso into the enchilada sauce. Bake for 20-25 minutes or until heated through.
- Sprinkle cilantro over the top and serve.
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