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Plant-Based Taco Lasagna by Daiya

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Plant-Based Taco Lasagna by Daiya

Instructions

Step 1
Heat oven to 400F.
Step 2
In a medium size bowl, mix black beans, refried beans and corn
Step 3
Grease a 9 x 13" casserole dish with extra virgin olive oil.
Step 4
Layer half the bean and corn mixture, then top with 1/3rd of the salsa, and 1/3rd the shreds.
Step 5
Top with 3 tortillas.
Step 6
Repeat the previous two steps.
Step 7
Top with the remaining salsa and then shreds.
Step 8
Cover the dish with tin foil and cook for 25 minutes or until the shreds are melted.
Step 9
Allow to cool for 7-10 minutes before serving.
Ingredients
1 bag Daiya Cheddar Cutting Board Style Shreds
6 8-inch tortillas
1 can black beans, 14 oz
1 can refried beans, 14 oz
1 cup corn kernels
1 jar salsa, 15 oz
1 tbsp extra virgin olive oil

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