Vegetarian Mexican Lasagna

5 from 15 votes

Gooey and delectable Vegetarian Mexican Lasagna Recipe is a twist on traditional lasagna, but with three layers of flour tortillas, beans, veggies, enchilada sauce, and cheese. This hassle-free recipe can be prepared up to two days ahead and is perfect for the holidays, special occasions, or entertaining a crowd.

Prep Time30

Cook Time5

Bake Time25

Total Time1

Course: Main Course

Cuisine: Mexican/Fusion

Diet: Vegetarian

Servings: servings

Author: Nisha Kapur

Equipment

Le Creuset 12" x 9" Baking Tray

Ingredients

FOR REFRIED BEANS

32 ounces refried beans 2 cans, I used Trader Joe's
1/2 cup water
1 tbsp taco seasoning I used Trader Joe's
2 tbsp taco sauce I used Taco Bell Hot Sauce
1/4 cup sour cream

FOR VEGGIE MIXTURE

2 cups onions chopped
2 1/2 cups tomatoes chopped
2 jalapenos deseeded & chopped
2 tbsp taco seasoning

ASSEMBLE MEXICAN LASAGNA (makes 3 layers)

4 1/2 flour tortillas halved, use 3 halves for each layer
23 ounces red enchilada sauce divide into 4 layers - add sauce to bottom of dish
8 ounces Mexican cheese blend divided into 3s
refried beans divided into 3s
veggie mixture divided into 3s

GARNISH

cilantro chopped
scallions chopped

Instructions

Step 1 - Chop the Veggies

In a mixing bowl, combine the chopped onions, tomatoes, jalapenos, and 2 tablespoons of taco seasoning. Mix well. Set aside. (Image 2)

Step 2 - Season Refried Beans

Add 2 cans of refried beans to a pot and 1/2 cup of water. Cook on medium heat - you don't need any oil. Stir well until somewhat smooth.Add sour cream and 1 tablespoon of taco seasoning, and stir well. Now, add about 2 tablespoons of taco sauce - I used Taco Bell's Hot Sauce. Stir well. Once the beans are heated through, turn off the stove and set aside.

Step 3 - Assemble Vegetarian Mexican Lasagna

Preheat oven to 400 degrees.

TIP: Divide all the ingredients into threes (except enchilada sauce) since you'll be making a three-layered Mexican Lasagna. For the enchilada sauce, divide quantity into 4s. Additionally, you'll need 4 1/2 flour tortillas that you need to cut into halves.
Add 2 ladles of enchilada sauce to a 10" x 13" rectangular baking dish.
Place 3 tortillas over the enchilada sauce. Add 1/3 of the refried bean mixture and spread. Now add 1/3 of the vegetable mixture and spread. Add about 3 ladles of enchilada sauce. Now add about 1/3 of the Mexican shredded cheese. Repeat these steps 2 more times as follows:
flour tortillas - beans - veggies - enchilada sauce - cheese (middle layer, top layer)
By now - you probably already have 3 layers of lasagna. Place the baking dish (uncovered) into the oven at 400 degrees for 25 minutes. Garnish with some of my favorite toppings - scallions and cilantro. Wait 15-20 minutes before serving to avoid a gooey mess.

Notes

This recipe was first published on June 9, 2011, and has since been updated and republished.

Enchilada Sauce - The enchilada sauce brand you use will make a huge difference in this recipe. I love Hatch Chile's Mild/Medium Red Enchilada Sauce. Stick to any authentic brand.
Refried Beans - Use canned refried pinto beans. I recommend Trader Joe's brand.
Taco Seasoning - I love Trader Joe's Taco Seasoning which is quite spicy. If you're using a different brand, make sure to use medium/hot Taco Seasoning.
Tortillas - For the best results, make sure you use soft tortillas. Ideally, 8" - 10" flour tortillas work great in this recipe. Again, I used Trader Joe's white flour tortillas. For a healthier option, you may use whole-wheat tortillas or even gluten-free corn tortillas.
Lasagna Layers - This recipe will result in 3 layers of lasagna. Use a 9" x 13" baking dish (or something similar).
Gluten-free - use gluten-free tortillas or substitute corn tortillas for flour tortillas. Also, use gluten-free enchilada sauce.
Vegan - For a vegan option, use vegan cheese.

Nutrition