This post was created for the Kevin’s Natural Foods recipe challenge; however, the opinions are my own. #ad
Black Bean and Roasted Veggie Tomatillo Lasagna is the perfect vegetarian and gluten-free dinner, featuring layers of corn tortillas, fresh roasted veggies, black beans, diced tomatoes, melty cheese, and Kevin’s Natural Foods Tomatillo Taco sauce!
Moms the world over rejoice! We present to you this Black Bean and Roasted Veggie Tomatillo Lasagna, a delicious, family-friendly meal that is not only yummy but PACKED with fresh veggies AND a delicious Tomatillo Taco sauce. Because who doesn’t like lasagna?
As our third and final submission for the Kevin’s Natural Foods recipe challenge, this is a true dinner winner. We’re talking layers of corn tortillas, topped with a black bean and diced tomato mixture, roasted veggies, melty cheese, and delicious Kevin’s Natural Foods Tomatillo Taco sauce. If you haven’t heard of Kevin’s Natural Foods sauces, they’re suitable for pretty much any diet: gluten-free, Paleo and Keto-friendly, certified non-GMO, and free from preservatives. And the Tomatillo Taco sauce adds a delicious burst of flavor that takes this lasagna from yum to YOWZA!
Ready to see how to make this Black Bean and Roasted Veggie Tomatillo Lasagna? First, grab your Kevin’s Natural Foods Tomatillo Taco sauce and your favorite veggies.
Set your oven to 400 degrees. Cut the veggies into uniform, 1-inch pieces and spread them on a cookie sheet. Drizzle them with olive oil and add your garlic, cumin, oregano, chili powder, and salt and pepper.
Roast the veggies for 15 minutes, tossing them halfway through. Meanwhile, combine the diced tomatoes and black beans in a saucepan and warm them over medium heat, stirring occasionally. When the veggies are done (you want them to be crisp-tender), spray a 9×13″ pan with cooking spray. Pour 1/2 cup of Kevin’s Natural Foods Tomatillo Taco sauce on the bottom and spread it evenly. Layer it with 6 corn tortillas. Spread them with 3/4 cup of Kevin’s Natural Foods Tomatillo Taco sauce evenly, half of the tomato/black bean mixture, and then top with 1/3 of the vegetables and 1/3 of the cheese.
Repeat those layers once, starting with the corn tortillas, 3/4 cup of Kevin’s Natural Foods Tomatillo Taco sauce, remaining black bean mixture, 1/3 of the veggies, and 1/3 of the cheese. Top that with one more layer of corn tortillas, 3/4 cup of Kevin’s Natural Foods Tomatillo Taco sauce, the remaining roasted veggies, and the remaining 1/3 of the cheese. Bake it for 20 minutes, or until the cheese is melted.
And you’re done! Top each slice with cilantro, sliced avocado, and shredded cojita cheese if desired.
To learn more about Kevin’s Natural Foods and get some great recipe ideas, make sure to follow Kevin’s Natural Foods on Facebook, Instagram, and Pinterest.
- 2 bell peppers, cut into 1-inch pieces
- 1 small squash, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch chunks
- 1 small red onion, halved and then quartered
- 2 portobello mushrooms, cut into 1-inch chunks
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp oregano
- ½ tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 15.5-oz can black beans, rinsed and drained
- 1 10-oz can diced tomatoes with green chilies
- 3 pouches Kevin's Natural Foods Tomatillo Taco sauce
- 18 corn tortillas
- 2 cups shredded Colby Jack cheese (or cheese of your choice)
- Cilantro, sliced avocado, and shredded Cojita cheese (optional)
- Preheat oven to 400 degrees. Spread vegetables onto a cookie sheet. Drizzle with olive oil, garlic, oregano, chili powder, cumin, and salt and pepper. Toss to coat and spread evenly onto pan. Bake for 15 minutes, tossing halfway.
- Meanwhile, in a medium saucepan over medium heat, combine black beans and diced tomatoes and cook, stirring occasionally, until hot. Remove from heat.
- Spray a 9x13" pan with cooking spray. Spread ½ cup of Kevin's Natural Foods Tomatillo Taco sauce evenly in bottom of pan. Top with 6 corn tortillas, layering as needed. Spread evenly with ¾ cup of Kevin's Natural Foods Tomatillo Taco sauce, ½ of the tomato/black bean mixture, ⅓ of the roasted veggies, and ⅓ of the shredded cheese.
- Repeat layer, starting with tortillas, then ¾ cup of Kevin's Natural Foods Tomatillo Taco sauce, remaining tomato/black bean mixture, ⅓ of the veggies, and ⅓ of the shredded cheese.
- Add one more layer of tortillas, then top with ¾ cup of Kevin's Natural Foods Tomatillo Taco sauce, remaining veggies, and remaining cheese.
- Bake for 20 minutes or until cheese is melted. Cut into squares and top each serving with chopped cilantro, sliced avocado, and shredded Cojita cheese. Enjoy!
