Name: Vegetarian Mexican Lasagna
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 1 red pepper, diced; 4 garlic cloves, thinly sliced; 1.5 teaspoons cumin; 1.5 teaspoons chili powder; 1 (15 oz.) can black beans, drained and rinsed; 1 (15 oz.) can corn, drained; 1 (7 oz.) can fire roasted diced green chiles; 1 (28 oz.) can enchilada sauce; 12 corn tortillas; 8 oz. shredded pepper-jack cheese, divided; Kosher salt; fresh cracked pepper; fresh chopped cilantro; sour cream; diced tomatoes; sliced jalapeno; diced avocado

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I still remember the first time I threw this Vegetarian Mexican Lasagna together, it was one of those “use what’s in the pantry” kind of nights, and honestly, I didn’t expect much. But wow, one bite in and I knew this was going into the regular rotation. It’s cheesy, saucy, and layered like a traditional lasagna, but with all the bold, comforting flavors of your favorite Mexican dishes.

We’re talking layers of corn tortillas, black beans, sweet corn, peppers, green chiles, and a generous smothering of enchilada sauce, plus loads of melted cheese, of course. No boiling noodles, no complicated prep. Just a quick sauté, a little layering, and boom, dinner is in the oven.

This recipe isn’t just vegetarian. It’s a weeknight hero. Whether you’re feeding a hungry family, meal prepping for the week, or just trying to break out of your dinner rut, this dish shows up big time. Let’s get into it.

Why You’ll Love This Vegetarian Mexican Lasagna

Simple ingredients, big flavor – You probably already have most of this in your kitchen.
No pasta boiling – Tortillas make this super easy to layer and bake.
Crowd-pleaser – Cheesy, savory, and just the right amount of heat.
Vegetarian comfort food – Hearty enough to satisfy meat-lovers too.
Make it ahead – Perfect for meal prep or busy weeknights.

Vegetarian Mexican Lasagna - EVRYFOODIE — Vegetarian Mexican Lasagna EVRYFOODIE

Ingredients Breakdown

Red onion – Sweet, colorful, and adds just the right bite. Use yellow if that’s what you’ve got.
Red bell pepper – Adds crunch and a little sweetness. Any color works.
Garlic – Fresh is best, but garlic powder will still do the job.
Black beans – Protein-packed and super filling. Pinto beans are a great backup.
Corn – Sweet pops of flavor! Frozen, canned, or fresh all work here.
Green chiles – Mild heat and that smoky flavor that makes this dish shine.
Cumin + chili powder – The dynamic duo for building that deep, cozy flavor.
Enchilada sauce – This ties it all together. Use your favorite brand or make your own if you’re feeling extra.
Corn tortillas – They hold up better than flour tortillas and give it that authentic flavor.
Shredded pepper jack cheese – Melty with a little kick. Monterey Jack or cheddar work too.

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Variations & Substitutions

Protein Boost: Add cooked lentils or tofu for extra protein.
Spice Level: Adjust chili powder to taste; add jalapeños for more heat.
Vegan Option: Use dairy-free cheese and ensure enchilada sauce is vegan.
Gluten-Free: Ensure corn tortillas and other ingredients are certified gluten-free.

STEP BY STEP INSTRUCTIONS

Sauté your veggies

Grab a large skillet, heat up some oil, and cook the chopped onion and pepper until they start to soften—about 5 minutes. Stir in garlic, cumin, and chili powder. Don’t skip this part—the spices wake up best when they hit that hot pan.

Toss in the good stuff

Add black beans, corn, and green chiles to the pan. Mix it up and let everything warm through. This is your filling, and it should already smell amazing.

Layer like a pro

Start with a little enchilada sauce in the bottom of your baking dish (so the tortillas don’t stick). Then go: tortillas → veggie mix → cheese → sauce. Repeat that until your dish is full, ending with tortillas, sauce, and a big cheesy top layer.

Bake it

Cover with foil and bake at 375°F for 20 minutes. Then uncover and bake another 10–15 until that cheese is bubbly and golden.

Let it rest

This part’s hard, but trust me, give it 10 minutes before slicing. Everything sets up beautifully and won’t fall apart on your plate.

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A Few Helpful Tips

Don’t stress about the tortillas getting soggy in this Vegetarian Mexican Lasagna, the corn tortillas hold up like champs. Even after baking, they keep their texture and don’t fall apart. I’ve even used those extra-thin corn tortillas before. I just doubled them up, and it worked out great!
Now, flour tortillas? Yeah… not so much. And trust me, I love a soft, fluffy flour tortilla, especially in tacos or crispy flautas. But in this? They get way too mushy. No one wants a soggy, sad dish.
Want to add some extra protein? Go for it! If you’re a mean lover, you can mix in cooked ground beef, turkey, or chorizo to make it heartier. Leftover chicken or rotisserie chicken works great too. Just toss the meat in with the bean and veggie mix. If you’re adding meat, I’d suggest doubling (or even tripling) the cumin and chili powder so all the flavors still come through.
You could also beef it up without the meat, try adding cooked lentils or quinoa instead! Same deal: just stir them in with the beans and veggies, and bump up the spices a bit so everything stays bold and flavorful.

Serving Suggestions & Pairings

Sides: Serve with a fresh green salad or Mexican-style rice.
Toppings: Add avocado slices, salsa, or a dollop of sour cream.
Drinks: Pair with a chilled glass of agua fresca or a light beer.

Storage, Reheating, and Freezing Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months.
Reheating: Microwave on high for 2-3 minutes or bake at 350°F (175°C) until heated through.

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FAQ

Yes! Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

You can substitute with a mixture of tomato sauce, cumin, garlic powder, and chili powder to taste.

While possible, flour tortillas may become too soft. Corn tortillas are recommended for better texture.

Enjoying the Vegetarian Mexican Lasagna

I first tried a version of this Vegetarian Mexican Lasagna at a friend’s potluck and was instantly hooked. The combination of spicy, cheesy, and hearty flavors reminded me of comfort food from my childhood, but with a delightful twist. It’s become a staple in my kitchen, especially when I want something satisfying without spending hours cooking.

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Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!