Measurements

• 2 Avocados
• 1 can Black Beans
• 1 cup Corn
• 1 Green Bell Pepper
• 1 Yellow Onion
• 2 Roma Tomatoes
• 2 Green Onions
• 2 cloves Garlic
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 cup Enchilada Sauce
• 6 Gluten
• 1 cup Salsa
• 1 cup Shredded Vegan Cheese

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the diced yellow onion and minced garlic over medium heat until softened.
• Add the diced green bell pepper, corn, and black beans to the skillet.
• Cook for another 5 minutes.
• Stir in the chili powder, cumin, and enchilada sauce.
• Simmer for 5 minutes.
• In a baking dish, spread a thin layer of the enchilada sauce mixture.
• Place a gluten-free tortilla on top of the sauce.
• Spread a layer of the vegetable mixture over the tortilla, followed by a layer of salsa and a sprinkle of shredded vegan cheese.
• Repeat the layers until all ingredients are used, finishing with a layer of vegan cheese on top.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Let the lasagna cool for a few minutes before serving.
• Top with diced avocados, chopped green onions, and diced roma tomatoes.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.