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Vegetarian Mexican Lasagna

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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. 

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Southwest
  • Diet: Vegetarian

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 400 F (200 C) and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
  2. 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.
  3. Add the canned tomatoes, then fill each can about 1/4 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake this in the oven for 30 minutes. You will may want to put a baking sheet underneath your pan to catch any drips.
  8. 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.
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