This Mexican Lasagna is filled with layers of hearty beans, fresh vegetables, and plenty of spicy flavor for a family-friendly dinner!
If your family likes tacos, they’ll love this vegetarian Mexican lasagna! It has all the best taco flavors in one pan for a filling meal that is easy to get in the oven! You can add all your favorite toppings and it’s simple to customize the recipe based on your family’s preferences.
How to Make Mexican Lasagna
Start by sautéing the peppers and onions until they begin to soften.
Add the spices and continue to cook for a few minutes until the peppers and onions are softened and fragrant.
Place two tortillas in a medium-sized casserole dish.
Top with half of the refried beans.
Add half of the pepper and onion mixture.
Top with half of the black beans, tomatoes, and corn.
Add half of the enchilada sauce and sprinkle with cheese.
Then repeat with tortillas, refried beans, peppers and onions, black beans, corn, and tomatoes. Top with two more tortillas on top and cover with cheese and remaining enchilada sauce.
Bake until the cheese is bubbly! Let it sit for 15 minutes before slicing and serving.
The Best Vegetarian Refried Beans
To keep this recipe vegetarian, be sure to use vegetarian-friendly refried beans. Traditional refried beans are made with lard, so check the ingredients list to be sure. You can either buy fat-free refried beans or vegetarian refried beans. I like the refried beans from Trader Joe’s but I also like the Old El Paso vegetarian refried beans.
Mexican Lasagna Topping Ideas
Try adding one of these toppings to your finished dish:
- Sour cream or Greek yogurt
- Sliced jalapenos
- Diced avocado
- Fresh cilantro
This Mexican Lasagna is filled with layers of hearty beans, fresh vegetables, and lots of gooey cheese for a family-friendly main dish!
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 6 small flour tortillas
- 1 15oz can vegetarian refried beans
- 1 15oz can black beans, rinsed and drained
- 1 15oz can corn, drained
- 1 10oz can diced tomatoes with green chilis, drained
- 2/3 cup enchilada sauce
- 2 cups shredded cheddar cheese
- Preheat oven to 350 degrees.
- Spray an 8×11 casserole dish with non-stick spray and set aside.
- In a large skillet, heat the olive oil over medium heat for 30 seconds.
- Add the onion and pepper and cook over medium high heat for 5 minutes.
- Add the cumin, paprika, oregano, chili powder, and salt and stir to combine. Continue to cook for 2 minutes.
- Place two tortillas in the bottom of the casserole dish.
- Top with half of the refried beans, onion and pepper mixture, black beans, corn, diced tomatoes, enchilada sauce, and cheese.
- Repeat the layers of tortillas, refried beans, onion and pepper mixture, black beans, corn, and tomatoes. Top with two more tortillas then finish with remaining cheese and enchilada sauce.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue to bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven and let sit for 15 minutes.
- Top with cilantro and avocado and slice into 8 servings.
Keywords: Vegetarian Mexican Lasagna
How to Store Mexican Lasagna
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, slice into individual portions and heat in the oven or microwave until warmed through. I do not recommend freezing leftovers.
What to Serve with Mexican Lasagna
This Mexican Street Corn Salad is my favorite side dish for tacos or any kind of Mexican food!
If you’re looking for more one-pot meals, try this Quinoa Taco Skillet!
What toppings would you add to your Mexican Lasagna?