Vegetarian Mexican Lasagna
on Mar 13, 2022, Updated Oct 21, 2024
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Tortillas are layered with a savory filling of beans, vegetables, and Mexican seasonings in an unusual twist on a lasagna.
This easy tortilla-based lasagna is one of those dishes that can miraculously be on the table in short order, made from things you hopefully have in your pantry and fridge. If you don’t like or don’t have one of the ingredients, skip it. Or, you have something else that you think might be appealing all layered in (like slivered bell peppers to sauté with the onions, kale, chopped cooked broccoli, or whatever the people in your home will eat, then fling it on in). This is essentially a lasagna with tortillas standing in for noodles.
Serve this alongside Cilantro Lime Rice, with a salad with queso fresco. Some Pico de Gallo and guacamole or avocado crema would also be perfect.
Table of Contents
Vegetarian Mexican Lasagna: Tortillas are layered with a savory filling of beans, vegetables, and Mexican seasonings in an unusual twist on a lasagna.
Ingredients
- Olive, vegetable, or canola oil – For sautéing.
- Onion – Offer a rich umami flavor and subtle sweetness.
- Ground cumin and chili powder – Adds a great flavor and kick.
- Garlic – Offers a great flavorful base for the soup.
- Tomato paste – Adds a savory depth of flavor.
- Canned chopped tomatoes – To create a great sauciness.
- Beans – White, black, kidney beans, or any mixture will work well.
- Salt and Pepper – To taste.
- Sweet corn kernels – For a sweet pop of flavor.
- Spinach – Fresh. prewashed, or frozen will work.
- Flour tortillas – Make sure to buy 8-inch tortillas so they cover the whole surface.
- Monterey Jack or cheddar cheese – Don’t hold back on the cheese!
- Fresh cilantro – For garnish
- Sour cream – To serve.
- Salsa – To serve.
Variations
- If you want to add some shredded cooked chicken or beef or chopped cooked shrimp to this, it’s delicious.
- Another excellent add-in is leftover taco meat (whether turkey or beef). Just reduce the amount of beans to one can and add two cups of the shredded or seasoned ground meat to the bean mixture. Proceed as directed!
- Instead of the cumin and chili powder you can use 2 1/2 teaspoons of DIY taco blend.
How to Make Mexican Lasagna
- Sauté the ingredients: Heat oil in a large skillet. Add the onion, cumin, chili powder, and garlic and sauté. Stir in the tomato paste, tomatoes, and the beans. Season with salt and pepper and simmer until everything is well blended and hot.
2. Add the corn and spinach and stir.
- Assemble: Place one tortilla in the prepared pan. Spread the bean and vegetable mixture evenly over the tortilla, followed by the cheese.
- Repeat with three more layers.
- Bake and assemble: Bake the tortilla casserole at 400 degrees for about 20 minutes. Let sit for 5 minutes, then cut into wedges using a sharp knife and serve with a spatula or a pie server. Top with cilantro and serve with salsa, sour cream, Guacamole, and Avocado Crema.
What Can the Kids Do?
They can layer up the tortillas, bean mixture, and cheese; encourage them to distribute the filling evenly across each tortilla and portion everything evenly over all four layers.
Make Ahead and Storage
You can make this a day ahead of time, cover it with plastic wrap or aluminum foil, and put it in the fridge overnight; just take it out and let it sit at room temperature for about 20 minutes while the oven preheats to 400 degrees. Bake uncovered.
You can store the leftovers in the fridge tightly covered for 4 to 5 days.
What to Serve With Vegetarian Mexican Lasagna
More Vegetarian Mexican Recipes
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Vegetarian Mexican Lasagna
Ingredients
- 1 tablespoon olive (vegetable or canola oil)
- 1 onion (chopped)
- 1 teaspoon ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon minced garlic
- ¼ cup tomato paste
- 1 (14-ounce) can chopped tomatoes (drained; 1/3 cup juice reserved)
- 2 (15.5 ounce) cans white, black, or kidney beans (or a mixture of any two; drained and rinsed)
- Kosher salt and freshly ground black pepper (to taste)
- 1 (15-ounce) can sweet corn kernels (drained)
- 3 cups roughly chopped spinach
- 4 medium sized (8-inch) flour tortillas
- 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
- Chopped fresh cilantro (for garnish; optional)
- Sour cream (to serve; optional)
- Salsa (to serve; optional)
Instructions
- Preheat the oven to 400 F. Spray a 9-inch round cake or baking pan with nonstick cooking spray.
- Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and sauté until you can smell the spices, tomatoes with the reserved juice, and the beans. Season with salt and pepper and simmer until everything is well blended and hot, about 3 minutes. Add the corn and spinach and stir until spinach has wilted and everything is well blended and hot, about 3 minutes. Add salt and pepper as needed.
- Place one tortilla in the prepared pan. Spread 1/4 of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with three more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
- Bake the tortilla casserole until hot throughout, the top is lightly browned, and the cheese has melted, about 20 minutes. Let sit for 5 minutes, then cut into wedges using a sharp knife and serve with a spatula or better yet a pie server. Sprinkle with cilantro, if desired, and serve with salsa and sour cream on the side if you like.
Easy and fun to make. Delicious!