Vegetarian Mexican Lasagna Recipe

Vegetarian Mexican Lasagna is a flavorful, layered dish that combines classic lasagna structure with Mexican-inspired ingredients like tortillas, beans, vegetables, cheese, and salsa. Instead of pasta, tortillas are used as the base, and the layers are filled with beans, veggies, cheese, and spices, making this a hearty and satisfying meal for both vegetarians and meat-eaters.

Vegetarian Mexican Lasagna Recipe

Ingredients:

• 8-10 small corn or flour tortillas
• 2 cups black beans (canned, rinsed, and drained)
• 1 can (15 oz) corn kernels, drained (or 1 1/2 cups frozen corn)
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup salsa (your favorite kind)
• 1 cup enchilada sauce (red or green)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 cup sour cream (optional)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Cook the Vegetables:

• In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute.

3. Add the Beans and Corn:

• Stir in the black beans and corn, cooking for an additional 2-3 minutes until everything is heated through and well combined. Remove from heat.

4. Assemble the Lasagna Layers:

• Spread a thin layer of salsa and enchilada sauce at the bottom of the prepared baking dish. Place a layer of tortillas (cut to fit, if needed) over the sauce. Add a layer of the bean and vegetable mixture, followed by a sprinkle of shredded cheese. Repeat the layers, alternating tortillas, bean mixture, and cheese, until all ingredients are used up. End with a layer of cheese on top.

5. Bake:

• Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

6. Garnish and Serve:

• Let the lasagna cool for a few minutes before slicing. Garnish with fresh cilantro and serve with sour cream or guacamole on the side, if desired.

Customization Ideas:

• Spicier: Add diced jalapeños or a few dashes of hot sauce to the bean mixture.
• Protein Boost: Use crumbled tofu, sautéed mushrooms, or add refried beans for extra heartiness.
• Vegan Option: Use vegan cheese and sour cream substitutes, and ensure your tortillas are vegan-friendly.

This Vegetarian Mexican Lasagna is a fun twist on classic lasagna with bold, zesty flavors from Mexican cuisine. It’s perfect for a crowd-pleasing dinner or as a make-ahead meal.