2 cups Mexican blend cheese and 1/4 cup Mozzarella cheese (I used plant based)
Directions
1.) Preheat the oven at 400F.
2.) Heat a pan and add 1 tbsp of oil. Add diced onions and 1/2BOU roasted garlic cube. Sauté for 2 min.
3.) Add carrots and bell pepper. Sauté for another 2-3 min. Add salt, red pepper and cumin powder. Add 1/2 cube of BOU veggie Bouillon in 1 cup of boiling water to make vegetable broth. Add broth to the pan.
4.) Simmer for 10 min or until the broth is reduced to 1/4 cup.
5.) Add oregano, black pepper and black beans in the pan. Sauté for another 2 min. Add cilantro and mix well.
6.) Take a 7 inches cake pan. Grease it really well.
7.) Place a tortilla and spread some chipotle sauce on it. Put some Mexican blend on top and spread about2 tbsp of bean mixture (Or amount as per your choice)
8.) Place a tortilla sheet on the top and repeat step 7 for up to 3 layers.
9.) On the topmost tortilla, spread some chipotle sauce, Mexican blend and mozzarella cheese.
