Black Bean and Pumpkin Mexican Lasagna

Mexican food meets Italian meets vegan meets the most unique casserole you’ll enjoy all week! If you can believe it, this dish is totally dairy-free, but feels just as warm and homey as the ooeiest of the gooeiest cheese casseroles out there. I load up your plate with red pepper, black beans, corn and pumpkin for an extra nutritional boost.


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with fruit.


Instructions: Cover with aluminum foil (or lid) and bake for 15 minutes at 375 degrees. Remove foil and continue to bake uncovered for about 10 minutes until it starts to bubble and the cheese turns golden brown. Remove and let rest for about 10 to 15 minutes.

Ingredients: Vegetable broth, tomato sauce, garlic, chili powder, lime juice, soy sauce, cumin, oregano, olive oil, onion, red pepper, jalapeno, black beans, corn, paprika, salt, pumpkin, maple syrup, tortillas, salsa

Special Diets: Vegetarian, Vegan, Dairy Free, Nut Free

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Mexican food meets Italian meets vegan meets the most unique casserole you’ll enjoy all week! If you can believe it, this dish is totally dairy-free, but feels just as warm and homey as the ooeiest of the gooeiest cheese casseroles out there. I load up your plate with red pepper, black beans, corn and pumpkin for an extra nutritional boost.

 

Portion Size

Eight Servings, Single Serving – Lunchbox Style, Single Serving – Made Ahead, Single Serving – Make At Home, Six Servings, Single Serving, Two Servings, Four Servings