This Vegetarian Mexican Lasagna has delicious layers of veggies, black beans, cheese, and tortillas, With plenty of spice, it will warm you deeply and leave you satisfied.

The movies will have us believe that magic looks like big surges of power, elaborate rituals, and momumental battles. But my witchcraft practice has taught me that's it's actually the small moments where magic is made. Once you start to understand that everything in your life is happening for you and not to you, you can see how every small decision has led you to where you are right now.
Just as a beach is made up of a trillions of individual grains of sand, your life is made up of moments, breaths, small steps and inconsequential decisions that add together to create something vast and beautiful. Then we can see that each act of love, like making dinner for your partner, is powerful magic. Every time we brought joy to our little world, we changed lives for the better. That's what magic looks like to me now.
What makes Vegetarian Mexican Lasagna so awesome?
This Vegetarian Mexican Lasagna is not just a delicious and healthy dinner. To me, it's also a symbol of love for my husband. This is one of his most requested dishes, and I'm always happy to make it for him. It's so simple and easy to customize. You can easily adjust the heat level by changing the type and amount of chili peppers you use. You can also add other vegetables from your fridge or pantry that need to be used up.
I also love that the leftovers just get better and better. The longer the flavors marry, the more sophisticated they become. So even on the third day, my husband is still excited to eat this. It's an easy weeknight or make ahead dish. And if you need to make it vegan, all you need to do is substitute some plant-based cheese. You're gonna want to make this all the time.
Magical Properties of Tomatoes
Tomatoes definitely have a sexy quality in the meatphysical realm. Associated with love deities like Venus and Aphrodite, this red fruit is often used in spells for love, passion, and creativity. With feminine energy, it's ruled by the element of water and the planets Jupiter and the Moon. You can also call on tomato energy for protection and prosperity.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this dish. You'll find all the details in the recipe card below.
- Garlic oil - or plain olive oil
- Onion
- Bell pepper - whatever color you prefer
- Chili peppers - here I can usually only get jalapenos, but use your favorite
- Salt
- Tomatoes - use any combination of two cans of chopped tomatoes, with or without chilies, Rotel would be suitable if you can get it
- Ketchup
- Black beans - canned
- Corn - canned or frozen
- Cheese - shredded cheddar or similar
- Tortillas - large flour tortillas work great because they'll cover your entire pie pan
Tips for making Vegetarian Mexican Lasagna
This dish has three different but very easy components. First, we make our tomato sauce. Start by sauteeing your onion, bell pepper, and chilies. Then stir in your canned tomatoes and a bit of ketchup for sweetness.
While that simmers, mix up your filling by stirring together the black beans, corn, and most of the cheese mixing bowl.
Then you can start building your lasagna. Start with a bit of sauce on the bottom of a round pie pan, then add a tortilla. Add a third of your filling, plus some more sauce, then another tortilla. Repeat that another two times so you have three layers of filling. Then top the whole thing off with the fourth and final tortilla. Spread your remaining sauce over the top, and sprinkle on a bit of extra cheese.
Bake this all together in a hot oven. The edges of your top tortilla will go a bit crispy, and your cheese will be all melty. Cover leftovers with foil and cut into smaller pieces to reheat in the microwave.
Make this Vegetarian Mexican Lasagna for people you love. That's magic, and it's totally awesome.
Looking for more awesome vegetarian dinner ideas? Try this Vegan Sweet Corn & Roasted Bell Pepper Soup or some Vegetarian Sweet Potato Shepherd's Pie.
PrintVegetarian Mexican Lasagna
This Vegetarian Mexican Lasagna has delicious layers of veggies, black beans, cheese, and tortillas, With plenty of spice, it will warm you deeply and leave you satisfied.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Southwest
- Diet: Vegetarian
Ingredients
- 1 tablespoon garlic-infused olive oil
- 1 onion
- 1 bell pepper
- 2 serrano peppers or other small chillies
- 1 teaspoon salt
- 1 can petite diced tomatoes
- 1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
- 1 tablespoon ketchup
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn
- 1 cup shredded cheddar cheese
- 4 large tortillas
Instructions
- Preheat your oven to 400 F (200 C) and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-½ inches deep.
- Warm your garlic oil in a skillet. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
- Add the canned tomatoes, then fill each can about ¼ of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Stir in the ketchup and allow it all to simmer together for about 10 minutes.
- In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
- Now it's time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down a tortilla. Next, add a third of the filling, and some more sauce. Repeat this two more times.
- Lay down the final tortilla on the top. Spread the last of your sauce over the top, then top the whole thing with some extra shredded cheddar.
- Bake this in the oven for 30 minutes. You will may want to put a baking sheet underneath your pan to catch any drips.
- When the time is up, let your dish cool for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve.
Recipe slightly adapted from Nigella Lawson.










Robbo says
I want to eat this right now!!
Renee says
I believe you can make that happen!