Mexican Bean Lasagna

Ingredients

• 1 tbsp Oil
• 1 Onion
• 1 Green Bell Pepper
• 13.93 oz Tinned Mixed Beans In Spicy Tomato Sauce
• 14 ⅛ oz Tinned Chopped Tomatoes
• 1 tsp Dried Chili Flakes
• ⅞ oz Flora Freedom (Or Similar)
• ⅞ oz All-purpose Flour
• 1 ¼ cups Unsweetened Soy Milk
• 5.29 oz Dairy-free Cheese
• Salt
• Black Pepper
• 8 Flour Tortillas

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a pan and fry onion until soft but not colored. Add pepper and fry for further 2-3 minutes.
3. Stir in the mixed beans and chopped tomatoes, adding chili flakes if liked. Heat through and then reduce heat to low while making the dairy-free cheese sauce.
4. Place Vegan butter, flour and soy milk in a medium saucepan. Stirring continuously over a moderate heat, bring to the boil and cook for 2-3 minutes until thickened, smooth and glossy. Stir in 3.5oz dairy-free cheddar cheese until melted and season to taste with salt and pepper.
5. Spoon about a quarter of the tomato sauce over the base of a lasagna dish and arrange a single layer of flour tortillas over the top. Spoon a quarter of the dairy-free cheese sauce over the tortillas then repeat the layers finishing with a layer of cheese sauce. Cover the top with the remaining cheese.
6. Bake in preheated oven for 30-35 minutes until bubbling and golden.