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Mexican lasagna

Vegetarian Mexican Lasagna

  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Casserole
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Mexican Lasagna is filled with layers of hearty beans, fresh vegetables, and lots of gooey cheese for a family-friendly main dish!


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray an 8×11 casserole dish with non-stick spray and set aside.
  3. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  4. Add the onion and pepper and cook over medium high heat for 5 minutes.
  5. Add the cumin, paprika, oregano, chili powder, and salt and stir to combine. Continue to cook for 2 minutes.
  6. Place two tortillas in the bottom of the casserole dish.
  7. Top with half of the refried beans, onion and pepper mixture, black beans, corn, diced tomatoes, enchilada sauce, and cheese.
  8. 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.
  9. Cover with aluminum foil and bake for 30 minutes.
  10. Remove the foil and continue to bake for 10-15 minutes until the cheese is melted and bubbly.
  11. Remove from oven and let sit for 15 minutes.
  12. Top with cilantro and avocado and slice into 8 servings.

Keywords: Vegetarian Mexican Lasagna

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