Yeah you heard that shit right. Or did you? because we're still not sure about the name.
We couldn't decide between lasagna or Mexican one night and decided "why not both?"
1 1/2 lbs of crimini mushrooms
1 bag of meat alternative or 1 package of beyond burgers (this is OPTIONAL, you can also opt for 1 more lb of mushrooms instead)
1 package of tortillas (Flour or G/F but not corn)
1/2 red pepper
1/2 yellow pepper
1 small can of refried beans
14 oz can of enchilada sauce
dairy free cheese (OPTIONAL, I recommend a block if you are using though instead of pre-shredded)
2 packages taco seasoning (or use your own seasoning recipe)
1. Begin by dicing or cubing the mushrooms ( I like to do a few different sizes for good texture) and chopping all the peppers and onions. Slice the avocados thin.
2. Pre-heat oven to 375
3. Sauté the onions in a skillet with 1-2 tbsp of plant based butter or oil for 2-3 minutes and add the peppers cook and additional 2-3 minutes and add the mushrooms, cook for a few more minutes till mushrooms are tender and begin to season with taco seasoning or your own seasoning (if you are adding meat alternative cook mushrooms for 5 minutes before adding the meat alternative, follow cooking time instructions for meat replacement, if using beyond burger it will turn a light brownish color from red when ready)
4. Add 1/4 of enchilada sauce to the whole mixture
5. Begin layering the casserole as you would a lasagna, with tortilla (you can overlap if you need two per layer), refried beans, mixture, avocado slices, and a small amount of enchilada sauce, if you are using a dairy free cheese use a cheese grater or lemon zester to spread thin shreds over the layers (this makes the dairy free cheese more melty) to every layer until your each the top.
6. Bake that baby for 10-15 minutes covered, and another 5-10 minutes uncovered, check it to make sure you don't burn because it does depend on the tortillas being used.
let me know what you think!