Table of Contents
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.
You’re Gonna Love This
- This Vegetarian Mexican Lasagna has all the cheesy, saucy goodness you love! No need to heat anything up or make a mess on the counter. Instead, you just layer everything in a 9×13 baking dish, toss it in the oven, and let it do its thing.
- The best part? You probably already have most of the ingredients in your pantry. I like to treat this recipe like a starting point and switch things up depending on what’s in the fridge. Out of black beans? Use pinto beans. No pepper jack? Cheddar or mozzarella works great too. If we’ve got leftover Mexican rice, I’ll throw that in for an extra layer. You can even add some sliced black olives or a bit of diced avocado on top if you’re feeling fancy.
- It’s super flexible, easy to throw together, and always hits the spot.
Ingredients and Substitutions
- Olive Oil – I like using cold-pressed organic olive oil, but honestly, any oil that can handle some heat will do the trick. Use whatever you’ve got!
- Red Onion – If you don’t have a red onion, no worries. White or yellow onions work just fine in this recipe.
- Red Pepper – Red bell peppers add a nice pop of color and sweetness, but if you only have green, yellow, or orange, go for it—they all taste pretty similar. If the store’s out of bell peppers, poblano peppers make a great backup.
- Garlic – Fresh garlic is awesome and adds a ton of flavor, but if you’re out, garlic powder works too. Start with about 1/8 teaspoon for each clove you’re replacing, and adjust to taste.
- Cumin – This spice gives the dish that warm, earthy flavor. If you’re fresh out, try swapping in some ground coriander or just add a little more chili powder instead.
- Chili Powder – Chili powder brings the flavor! It’s actually a mix of spices like chili peppers, garlic, onion, and cumin. If you don’t have it, just mix a little cumin, paprika, and a dash of cayenne or red pepper flakes. Or you can totally just use a packet of taco seasoning in a pinch.
- Black Beans – The recipe calls for black beans, but if you’re out, pinto beans are a great stand-in. They’ve got a similar texture and taste really good here too.
- Corn – I usually use canned corn because it’s ready to go, no prep needed. But if you’ve got leftover corn in the fridge or some corn on the cob, feel free to use that instead.
- Fire-Roasted Diced Green Chiles – These add a nice little smoky kick, but if you don’t have any, you can skip them. The dish will still be tasty.
- Enchilada Sauce – Canned enchilada sauce makes things easy and works great in this recipe. Use whatever brand you like best.
- Corn Tortillas – Corn tortillas are the way to go here. Flour tortillas tend to get too soft and mushy in the oven, so stick with corn if you can.
- Pepper Jack Cheese – This cheese adds just a little spice and melts beautifully. If you want something milder, Monterey Jack is a good swap. Cheddar works great too if that’s what you’ve got on hand.
Instructions
Sauté onion, and red pepper in olive oil along with a couple large pinches of salt and pepper.
Add garlic, cumin, and chili powder. Cook for another minute, stirring frequently.
Add a splash of enchilada sauce to deglaze the large skillet or pot, scraping all the yummy bits off the bottom. Then add black beans, corn, and green chiles. Season to taste with salt and pepper.
Stir to combine.
Spray a baking dish with cooking spray or lightly grease with olive oil. Pour 2/3 cup of enchilada sauce into the bottom of a 9×13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
Add 1/2 of the veggie/bean mixture, and 2/3 cup of enchilada sauce in an even layer.
Then add 1/3 of the shredded cheese.
Next add 8 more tortilla halves in a single layer.
Top that with the remaining veggie/bean mixture (reserve a 1/2 cup of the veggie/bean mixture for the top if you’d like). Pour another 2/3 cup of sauce over the veggies.
Then add another 1/3 of the shredded cheese. Add remaining tortillas in a single layer.
Pour remaining sauce over the tortillas. Sprinkle casserole with remaining cheese. Also add remaining veggie/bean mixture if you reserved it.
Cover tightly with tin foil and bake for 45 minutes or until the cheese is melted and the sauce is bubbly. Remove foil and bake for another 5 minutes.
Let sit for 5-10 minutes, then slice, garnish and serve!
A Few 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.
Vegetarian Mexican Lasagna
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
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
8 oz. shredded pepper-jack cheese, divided
fresh cracked pepper
GARNISH:
fresh chopped cilantro
diced tomatoes
sliced jalapeno
diced avocado
Instructions
- Preheat your oven to 325°F.
- 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.
- Add the garlic, cumin, and chili powder. Stir it all together and cook for another minute so the spices get nice and toasty.
- Pour in a small splash of enchilada sauce to deglaze the pot, scrape up any tasty bits stuck to the bottom.
- 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.
- Cut your corn tortillas in half, you’ll want 24 halves total.
- 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.
- Lay down 8 tortilla halves in a single layer over the sauce.
- 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.
- 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.
- 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.
- Cover the dish tightly with foil and bake for 45 minutes, until the cheese is melted and everything is hot and bubbly.
- Take off the foil and bake for 5 more minutes to get the top a little golden.
- Let it cool for 5–10 minutes before slicing. Add your favorite toppings, serve, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Mexican / American
- Diet: Vegetarian
