Awesome Tex Mex Lasagna Stack in the Instant Pot

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Published on June 13, 2015 by Jill McKeever

You're gonna wanna hug me after you make this one! AGAIN.

I turned an old-school slow cooker chicken recipe into a badass plant-based family winner! And I did it using my two favorite things, the Instant Pot, WOOT, WOOT, and shredded soy curls from ButlerFoods.com (not a sponsor, YET)

Before you can make this recipe, you'll need to make a batch of that "Really Cheesy Fat-Free Vegan Cheese Dip" I showed you. It'll take you 10 minutes to throw it together, then you can move onto the following goodness.

Link to cheese dip: Really Cheesy Fat-Free Vegan Cheese Dip

Here's All It Takes

16 corn tortillas
2 cups vegan cheese, creamy homemade or shredded store-bought
1 (28-ounce) can diced tomatoes
1 (10-ounce) can chipotle seasoned tomatoes
2 (15.5-ounce) can beans, drained, (pinto, black, or red)
2 cups rehydrated, shredded soy curls
1 small onion, chopped
1 cup frozen corn

Preparation note: If using homemade gooey cheese, it helps to have it warm and ready to pour.

In a small bowl, stir the diced tomatoes, seasoned tomatoes and beans together. Set aside.

In a second small bowl, toss the shredded soy curls and onions together. Set aside.

Let’s start stacking!
Start by covering the bottom of the liner with a thin layer of tomato-bean mixture with juice, this will help to prevent sticking later on. Then, lay down 8 tortillas.

Add a real layer of the tomato-bean mixture, top that with a layer of shredded soy curls and onion mix, then add half the corn on top. Pour on, or sprinkle, half of the cheese.

Add another layer of tortillas and repeat stacking vegetables and cheese.

Cook on Low heat for 6 hours or on High heat for 3 hours

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