Vegan Mexican Lasagna
Indulge in the bold and vibrant flavors of this Vegan Mexican Lasagna, a fiesta of plant-based goodness layered with wholesome ingredients. This creative twist on a classic combines soft flour tortillas with a hearty filling of black beans, sweet corn, bell peppers, and zesty taco seasoning, all simmered in a rich tomato sauce. Topped with melty vegan shredded cheese and a garnish of fresh cilantro, it's baked to golden perfection for a dish that's as comforting as it is nutritious. Perfect for weeknight dinners or a crowd-pleasing party meal, this easy-to-make recipe is packed with protein, fiber, and satisfying flavor. Customize it with optional toppings like creamy avocado, spicy jalapeños, or tangy vegan sour cream for a personal touch. Ready in just an hour, this Mexican lasagna will become a vegan favorite for the whole family!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 2 cups Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 14-ounce can Diced tomatoes (canned, with juices)
- 1 cup Tomato sauce
- 2 tablespoons Taco seasoning
- 6 pieces Flour tortillas (10-inch)
- 2 cups Vegan shredded cheese
- 0.25 cup Fresh cilantro, chopped
- Optional toppings: sliced avocado, vegan sour cream, jalapeños
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat olive oil over medium heat in a large skillet. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the diced red and green bell peppers and cook for 5 minutes, until they begin to soften.
Add the black beans, corn, diced tomatoes (with their juices), tomato sauce, and taco seasoning to the skillet. Mix well and simmer for 5-7 minutes, until the mixture thickens slightly. Remove from heat.
Spread a thin layer of the bean and vegetable mixture in the bottom of the prepared baking dish. Place two flour tortillas on top, overlapping them to cover the dish.
Add a generous layer of the vegetable mixture over the tortillas, followed by a sprinkle of vegan shredded cheese. Repeat the layering process—tortillas, vegetable mixture, cheese—two more times, ending with a layer of vegan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it cool for 10 minutes before slicing.
Garnish with chopped fresh cilantro and your choice of optional toppings, such as sliced avocado, vegan sour cream, or jalapeños. Serve warm and enjoy!
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 464.1 g | 169% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 64.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5060 mg | 108% | |
*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.
