Vegetarian Mexican Lasagna
Layered with bold, zesty flavors, this Vegetarian Mexican Lasagna is a vibrant twist on a classic comfort food favorite. Packed with wholesome ingredients like black beans, zucchini, and sweet corn, this recipe is an irresistible fusion of Mexican-inspired spices and cheesy indulgence. The dish features layers of soft flour tortillas, a hearty vegetable and bean mixture, and melty Mexican blend cheese, baked to golden perfection. Ready in just 50 minutes, it's the perfect weeknight dinner that’s easy to assemble and guaranteed to please a crowd. Top with fresh cilantro for a pop of color and serve warm for a satisfying, meatless meal the whole family will love! Whether you're craving a vegetarian option or looking for a new twist on lasagna, this recipe will quickly become a go-to favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14 ounces diced tomatoes (canned)
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 8 small flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for an additional 5 minutes until the vegetables are slightly tender.
Add the canned diced tomatoes (with their juices), black beans, frozen corn kernels, and taco seasoning to the skillet. Stir well to combine and simmer for 5 minutes to let the flavors meld.
Place two flour tortillas in the bottom of the prepared baking dish, slightly overlapping to cover the surface.
Spread one-third of the vegetable and bean mixture evenly over the tortillas, followed by a sprinkle of shredded cheese.
Repeat the layering process (tortillas, vegetable mixture, cheese) two more times, ending with a final layer of cheese on top.
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 or until the cheese on top is golden and bubbly.
Let the lasagna cool for 5-10 minutes before slicing. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6698 mg | 291% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 39.7 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2315 mg | 178% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3416 mg | 73% | |
*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.
