Mexican Vegetable Lasagne

8 La Banderita burrito grande tortillas

200g grated mozzarella,

50g Parmesan, freshly grated plus extra to serve

sour cream, to serve

1 avocado, quartered

Coriander, to garnish

Vegetable sauce

2 tbs extra olive oil

1 onion, finely chopped

2 garlic cloves, chopped

1 red capsicum, deseeded and finely chopped

3 field mushrooms (about 160 g), chopped

2 zucchinis, diced

1 large eggplant, diced

50 g chopped chipotle in adobo sauce, plus 2 teaspoons sauce

1 tbs ground cumin

1 tbs ground coriander

1 tsp dried oregano

1 cinnamon stick

1 x can kidney beans, drained and rinsed

1 x can lentils, drained and rinsed

375 ml bottle of beer (any pale or dark ale)

400 g can crushed tomatoes, crushed

Salt and pepper

Make this with

Burrito Grande

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, capsicum and cook, stirring regularly for a few minutes. Add the mushroom, zucchini, eggplant and cook for 10–15 minutes until the vegetables are very soft. Add the chipotle and adobo sauce and spices and cook for a further 1 minute, or until aromatic. Add the beer and bring to the boil then add the tomatoes and 400ml of water (rinse out tomato can). Add the beans, lentils and a good pinch of salt and some pepper. Place the lid on and cook for 20 minutes, stirring occasionally. This can be made a day or two ahead of time.

Step 2

Pre heat the oven to 190C.

Step 3

Evenly spread half of the vegetable sauce over the base of a 3-litre baking dish. Sprinkle 1/2 of the mozzarella then add a layer of tortillas, tearing them if necessary so they cover most of the sauce. Spread remaining vegetable sauce and cover with tortillas and the cheese.

Step 4

Bake for 35-40 minutes until golden and crisp.

Step 5

Serve with dollops of sour cream, fresh avocado, coriander and parmesan.