When developing this recipe, I found I really liked the concept but noticed that most such recipes were just too complicated and had too many ingredients. This streamlined version is easy to put together and is not lacking in flavor or family appeal. It’s filling and very comforting.

How about a green salad with avocado alongside?


1 Tbsp. neutral oil
1 red bell pepper, diced
1 1/2 cup chopped onion
1 jalapeno, minced (optional)
4 cloves garlic
1 can (14.5 ounces) diced tomatoes, including juice
1 can (14.5 ounces) black beans, with liquid
1 cup textured vegetable protein (TVP)
1 Tbsp. chili powder
1/2 tsp. salt
1/4 cup chopped cilantro
Garnishes such as sliced scallions, cherry tomatoes, olives
12 to 16 corn tortillas
Cheese sauce (recipe below)


1. In a large sauté pan, warm the oil and add red pepper, onions, jalapeno and garlic. Sauté on medium heat for 10 minutes.
2. Add tomatoes, black beans, TVP, chili powder and salt. Stir to combine, turn the heat as low as it will go, cover the pan, and cook for 10 minutes. Add the cilantro. While it’s cooking, prepare the cheese sauce (see below).
3. Spray a 9 x 13 baking dish with nonstick cooking spray. Cover the bottom of the pan with a layer of tortillas. A little overlap is okay, but you can cut up some tortillas to fill in any blanks. A smaller pan will make a thicker lasagna.
4. Spread half of the sauté mixture over the tortillas and drizzle 1/2 cup of cheese sauce over it.
5. Place another layer of tortillas on top, followed by the other half of the chili mixture. Drizzle another ½ cup of cheese sauce over the chili.
6. Top with another layer of tortillas and the remainder of the cheese sauce.
7. Bake at 350 degrees, uncovered, for 30 to 35 minutes, until bubbling and hot.
8. Top with any of the suggested garnishes and let rest for a few minutes before cutting and serving.

Cheese sauce

1 1/4 cups plain unsweetened soymilk
1/4 cup neutral oil
3 Tbsp. tapioca flour
2 Tbsp. nutritional yeast
1 Tbsp. mellow white miso paste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. prepared mustard
2 tsp. cider vinegar
1/4 tsp. salt

In a small saucepan, vigorously whisk the ingredients together until smooth. Cook and whisk over medium low heat until the sauce becomes thick, smooth and glossy.