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Vegetarian Mexican Lasagna

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This Vegetarian Mexican Lasagna is a fun twist on a classic favorite. Instead of pasta, you’re going to use layers of corn tortillas that hold everything together. Packed with flavorful black beans, sweet corn, colorful bell peppers, and mild green chiles. And of course, there’s plenty of melted, gooey cheese in every layer! It’s warm, comforting, and full of delicious Mexican-inspired flavors. Top it off with a dollop of sour cream and a sprinkle of fresh chopped cilantro.

  • Total Time: 1 hour
  • Yield: 15 servings 1x

Ingredients

Units Scale

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

GARNISH:

fresh chopped cilantro

sour cream

diced tomatoes

sliced jalapeno

diced avocado

Instructions

  1. Preheat your oven to 325°F.
  2. In a large pot, heat a bit of oil over medium-high heat. Toss in the chopped onion and red pepper, and season with a couple generous pinches of salt and pepper. Cook for about 5 minutes, stirring often, until they start to soften.
  3. Add the garlic, cumin, and chili powder. Stir it all together and cook for another minute so the spices get nice and toasty.
  4. Pour in a small splash of enchilada sauce to deglaze the pot, scrape up any tasty bits stuck to the bottom.
  5. Next, stir in the black beans, corn, and green chiles. Mix everything well and taste to see if it needs a bit more salt or pepper.
  6. Cut your corn tortillas in half, you’ll want 24 halves total.
  7. Now it’s time to layer! Lightly grease a 9×13 baking dish and pour about 2/3 cup of enchilada sauce in the bottom. Spread it out evenly.
  8. Lay down 8 tortilla halves in a single layer over the sauce.
  9. Spoon in half of the veggie and bean mixture and spread it out. Drizzle another 2/3 cup of enchilada sauce over that, then sprinkle on 1/3 of the shredded cheese.
  10. Add another layer of 8 tortilla halves, followed by the rest of the veggie and bean mix (save about 1/2 cup if you want to use some on top), another 2/3 cup of sauce, and another 1/3 of the cheese.
  11. Finish with one last layer of tortillas. Pour the rest of the enchilada sauce over the top. Sprinkle on the last of the cheese, and if you saved some of the veggie mix, add that too.
  12. Cover the dish tightly with foil and bake for 45 minutes, until the cheese is melted and everything is hot and bubbly.
  13. Take off the foil and bake for 5 more minutes to get the top a little golden.
  14. Let it cool for 5–10 minutes before slicing. Add your favorite toppings, serve, and enjoy!

Equipment

  • Author: Kelly Foster
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Stove + Oven
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://evryfoodie.com/vegetarian-mexican-lasagna/