There are lots of great recipes for a vegan lasagna but I was wanting one without tofu or store-bought vegan cheeses. I also wanted one that was creamy and could be made ahead! Here it is! It’s even better with an optional but delicious layer of Almond Ricotta!
Roll up this spicy, hearty, rainbow mixture of rice, roasted corn, black beans and crumbled tofu in a soft tortilla, pour over this easy enchilada sauce, and bake until hot and bubbly. Sprinkle with some Cashew Crumbles or add some vegan motz and enjoy! A great family meal anytime.