Easy Vegetarian Mexican Lasagna
Discover the ultimate twist on comfort food with this Easy Vegetarian Mexican Lasagna, a zesty and satisfying dish packed with bold flavors and wholesome ingredients. Layers of tender corn tortillas alternate with a savory filling of sautéed onions, bell peppers, black beans, and corn, all simmered in a spiced tomato sauce infused with cumin, chili powder, and paprika. Topped with gooey melted Mexican blend cheese, this vibrant casserole is baked to perfection in just 30 minutes. Perfect for weeknight dinners or potluck gatherings, this veggie-packed recipe is quick, customizable, and serves up to six. Serve it warm with a sprinkle of fresh cilantro for a deliciously crowd-pleasing meal that’s sure to become a family favorite. Keywords: vegetarian Mexican lasagna, easy vegetarian dinner, Mexican-inspired casserole, comfort food, quick vegetarian recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 10-ounce can diced tomatoes with green chilies
- 1 15-ounce can tomato sauce
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the black beans, frozen corn, diced tomatoes with green chilies, tomato sauce, cumin, chili powder, paprika, and salt to the skillet. Stir well and let the mixture simmer for 5 minutes.
Cover the bottom of the prepared baking dish with a layer of 4 corn tortillas, tearing them as needed to fit.
Spread 1/3 of the vegetable and bean mixture over the tortillas, then sprinkle 1/3 of the shredded cheese on top.
Repeat the layering process twice more, ending with a top layer of cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for 5 minutes, then garnish with chopped cilantro if desired. Slice and serve warm.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 404 mg | 31% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
