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Overhead view of Plant-Based Enchilada Lasagna in a square white casserole dish with gold and white spoon on a dark gray table
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5 from 1 vote

Plant-Based Enchilada Lasagna Recipe

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Author: Gluten Free & More

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
US Customary - Metric

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.