Green Enchilada Lasagna

Name: Green Enchilada Lasagna
Yield: Serves 8
Ingredients: 2 teaspoons cornstarch; 1 cup (240 ml) Pico de Gallo; 2 medium yellow squash, cut into ¼-inch-thick (6 mm) half-moons (3 cups/345 g); 3 cups (555 g) cooked black beans, or two 15-ounce (425 g) cans, drained and rinsed; 2 teaspoons ground cumin; ½ teaspoon salt; 18 (8-inch/20 cm) corn tortillas; 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ cup (20 g) chopped fresh cilantro leaves; 1 recipe Salsa Verde; 2 tablespoons olive oil; 1 cup (120 g) whole unroasted cashews (if you don’t own a high-speed blender); 1 onion, quartered and thinly sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Layers of fragrant salsa verde, juicy summer squash, and meaty black beans—now that’s a casserole! It’s a little more work than some of the other recipes in this book, but it’s easier if you buy the salsa verde and still not too complicated if you make it yourself. The most fun task is undressing the green tomatillos from their papery husks. This is definitely potluck fare.