Vegan Mexican Lasagna

This Mexican style lasagna/casserole is easy and delicious. Something different for those nights when you don't know what to fix. It ends up being the perfect dish.

1 cup onion chopped

2 cloves garlic chopped

1/2 cup sweet mini peppers chopped

1 pepperoncini or small chili pepper diced

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 can black beans rinsed and drained

1/2 can or 3/4 cup cooked lentils rinsed and drained

1/2 can tomato sauce

1/2 cup enchilada sauce

3 tortillas

1/2 plain coconut yogurt

Sriracha

Shredded vegan cheese (cheddar and or mozzarella)

Saute onion, garlic and peppers. Add spices. Then add beans, tomato sauce and enchilada sauce. Let simmer. Next, pour some tomato sauce on the bottom of a glass 8x8 baking dish. Then, cut tortillas into strips. Line the bottom of pan with one of the tortillas. Next, layer half of the vegetable mix on top. Then drizzle yogurt and some Sriracha on top. Then sprinkle with vegan cheese. Next, add another layer of tortillas. Pour the rest of the beans and sauce on top and repeat the yogurt, Sriracha and cheese layers. Place the last tortilla on top and sprinkle with some cheese. Bake covered on 400 degrees for about 15 minutes and uncovered about 5 more minutes. Serve with vegan corn bread (see recipe).