When I first went vegan in college I made a lot of really, really bad food. Like, incredibly terrible. I?m still friends with the boyfriend I had at the time and he never lets me forget about the night I followed a recipe for ?vegan mac and cheese? that called for way too much mustard. It was easily one of my biggest cooking fails! Funny enough, my current favorite vegan macaroni and cheese recipe contains a tiny bit of Dijon and I always internally giggle when I add it to the sauce. Anyway, another recipe I followed around this time was a Tortilla and Black Bean Pie I found on the Martha Stewart website (this was before Pinterest – or at least before I knew what Pinterest was). It was much tastier than the mustard disaster. In fact, I consider it one of my first cooking successes. This Vegan Mexican Lasagna is my loose interpretation of what I remember making in my tiny studio apartment all those years ago. If you have our cookbook, Frugal Vegan, I hope you?ve tried my Easy Vegan Enchiladas recipe. It?s a version of a recipe my dad used to make when I was growing up. This Vegan Mexican Lasagna has a similar flavor profile and addictive quality. I?ve successfully made it with both corn tortillas and flour tortillas. While I usually prefer to use corn tortillas in my cooking, I have to admit that the flour tortillas took this dish to a new level. Since they?re softer, it reminded me more of a traditional lasagna. Swoon.Something else you can try if you feel like gettin...