Mexican Bean Lasagna

Ingredients

• 1 tbsp Oil
• 1 Onion
• 1 Green Bell Pepper
• 14 oz Tinned Mixed Beans In Spicy Tomato Sauce
• 14 oz Tinned Chopped Tomatoes
• 1 tsp Dried Chili Flakes
• ⅞ oz Vegan Butter
• ⅞ oz All-purpose Flour
• 1 ¼ cups Unsweetened Soy Milk
• 5 ¼ oz Dairy-free Cheese
• 0 Salt
• 0 Black Pepper
• 8 Flour Tortillas

1. 1Preheat oven to 350°F (175°C).
2. 2Heat the oil in a pan and fry the onion until soft but not colored, about 5 minutes. Add the green pepper and fry for a further 2-3 minutes.
3. 3Stir in the mixed beans (breaking up any large clumps) and chopped tomatoes, then add 1 tsp chili flakes, or more if you like it hot. Heat through for about 5 minutes, then reduce heat to low while making the cheese sauce.
4. 4In a medium saucepan, melt the vegan butter, then whisk in the flour to form a paste. Gradually whisk in the soy milk, stirring continuously over moderate heat, and bring to a gentle boil. Cook for 2-3 minutes until thickened, smooth and glossy.
5. 5Remove from the heat and stir in about 3 ½ oz (100 g) of the grated dairy-free cheese until melted. Season to taste with salt and pepper; reserve the remaining cheese for topping.
6. 6Briefly warm the tortilla halves in a dry skillet or microwave for a few seconds so they are pliable and won't crack when layered.
7. 7Spoon about a quarter of the tomato-bean sauce over the base of a lasagna dish and arrange a single layer of softened tortilla halves over the top. Spoon a quarter of the cheese sauce over the tortillas, then repeat the layers, finishing with a layer of cheese sauce.
8. 8Sprinkle the remaining grated dairy-free cheese evenly over the top.
9. 9Bake in the preheated oven for 30-35 minutes until bubbling and golden. Let stand 5 minutes before serving.