You then need a packet of tortillas cut in half as well as a jar of store bought salsa.  To the salsa, add some chopped coriander.

Other layers of the casserole include fresh spinach, a can of black beans and grated tasty cheese.  I was surprised to find black beans at the supermarket.  The Mexican food aisle has really grown up and diversified in the last few years.  I’m looking forward to exploring it more as I delve into more of Cookie and Kate’s Mexican recipes.

You then layer up roasted veg, black beans, spinach and cheese.  It helps to press things down with each layer so that it all fits.

I did find that I only got through half the packet of tortillas.  Perhaps the Australian ones are larger than those sold in the US.

When the final layer is done, cover with foil and bake for around half an hour.  Allow to set for a while before serving, garnish with chopped coriander.

You know the drill.  I can guarantee that no food stylist had a hand in the presentation of this meal (as with all meals to leave my kitchen if truth be told).

But seriously.  If you like your Mexican food on the lighter side and lacto vegan, you must try this casserole.  Without the sour cream, mountain of corn chips and guacamole so much of our Mexican and Tex Mex food gets served with here, this casserole gives you all the flavour, is filling but not too heavy.  Because the vegetables were seasoned only with salt, pepper and cumin – you don’t get that harsh sometimes fake aftertaste as you often do when making Mexican from a packet mix.  I like how the fresh spinach leaves give contrast in colour, taste and texture to the rest of the ingredients.  I’ll have to remember to squash my layers down a bit more next time to try and keep the casserole from falling apart when I cut it.