Vegetarian Green Enchilada Lasagna
Dive into layers of bold, zesty flavor with this Vegetarian Green Enchilada Lasagna, a creative twist on classic comfort food that’s as satisfying as it is simple to make. This crowd-pleasing dish features tender corn tortillas stacked with a medley of sautéed zucchini, red bell peppers, black beans, and sweet corn, all seasoned with warming spices like cumin and chili powder. Smothered in vibrant green enchilada sauce and gooey Mexican blend cheese, each layer delivers a punch of Tex-Mex flair. Perfect for weeknight dinners or weekend gatherings, this 6-serving recipe comes together in under an hour and is topped with fresh cilantro for a bright, herbal finish. Serve warm with a dollop of sour cream for a creamy, cooling contrast. Whether you're a vegetarian enthusiast or simply craving something new, this lasagna-style enchilada bake will be your next Mexican-inspired favorite!
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Recipe Information
Ingredients
- 24 ounces Green enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Zucchini, diced
- 1 cup Red bell pepper, diced
- 15 ounces Canned black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 3 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a large skillet over medium heat, heat the olive oil. Add the diced zucchini, red bell pepper, and frozen corn. Sauté for 5-7 minutes until the vegetables are tender.
Add the rinsed and drained black beans to the skillet. Stir in the ground cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat.
Spread 1/2 cup of the green enchilada sauce evenly across the bottom of the prepared baking dish.
Place 4 corn tortillas over the sauce, slightly overlapping to cover the bottom of the dish.
Layer half of the vegetable mixture evenly over the tortillas, followed by 1 cup of shredded Mexican blend cheese and 1/2 cup of enchilada sauce.
Repeat the layering process: add another layer of 4 tortillas, the remaining vegetable mixture, 1 cup of shredded cheese, and 1/2 cup of enchilada sauce.
Add the final layer of tortillas on top, then pour the remaining enchilada sauce over the entire dish. Sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it cool for 5 minutes. Garnish with chopped cilantro.
Serve warm, with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 10.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 524 mg | 40% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 980 mg | 21% | |
*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.
