If you’re looking for a delicious and easy vegetarian Mexican meal, look no further than this mouth-watering lasagna recipe. It’s packed with nutritious ingredients like black beans, spinach, and corn tortillas, and is sure to satisfy your taste buds.
As a vegan chef, I always try to create dishes that are both flavorful and healthy. This easy vegetarian Mexican lasagna is the perfect example of that. It’s hearty enough to fill you up without weighing you down, and it’s full of colorful veggies that will keep you feeling satisfied for hours.
So whether you’re a die-hard vegetarian, trying to cut down on meat, or just looking to try something new, this recipe is perfect for you. With its simple ingredient list and easy-to-follow instructions, it’s also a great option for busy weeknights or last-minute dinners.
Plus, as an added bonus, this recipe is packed with protein and nutrients thanks to the black beans and spinach. So not only will you be satisfying your taste buds, but you’ll also be fueling your body with the good stuff.
So what are you waiting for? Let’s get cooking!
Why You’ll Love This Recipe
If you are a fan of Mexican cuisine, then this vegetarian Mexican lasagna is perfect for you. This dish takes the traditional lasagna recipe up a notch by incorporating Mexican flavors that will delight your taste buds. Even if you’re not a vegetarian, this dish is packed with so much flavor that you won’t even miss the meat!
What sets this dish apart from so many other lasagna recipes out there is that it is healthier and lighter without sacrificing the satisfaction it brings to the table. It’s made with fresh cilantro leaves, corn tortillas, black beans, frozen spinach, diced tomatoes with green chilies, and two types of cheese: cheddar and Monterey Jack. All these ingredients are layered together to create a Tex-Mex feast that’s perfect for any occasion.
This recipe has everything going for it – easy to make, full of flavor, and packed with nutrients! It’s also a great way to sneak in some veggies into your diet without compromising on taste. The combination of black beans and spinach provides plenty of protein and vitamins to keep you energized throughout the day.
Whether you’re serving this Mexican lasagna as part of your weeknight dinner plans or saving it for a special occasion, it’s guaranteed to be a hit with everyone at the table. Plus, leftovers of this flavorful dish are great for meal prepping or as an easy lunch option during the week.
Try out this easy vegetarian Mexican lasagna recipe today and taste the best of both worlds – classic Italian lasagna meets zesty Mexican flavors!
- Corn tortillas: 12 corn tortillas. Flour tortillas can be used as a substitute.
- Olive oil: 2 tablespoons.
- Onion: 1 chopped onion.
- Bell pepper: 1 chopped bell pepper.
- Frozen corn: 2 cups. You can also use canned or fresh corn if desired.
- Frozen spinach: 10 oz package, thawed and drained.
- Diced tomatoes with green chilies: 1 can (15 oz).
- Black beans: 2 cans (15 oz each), rinsed and drained.
- Mexican blend cheese: 2 cups shredded. You can use cheddar cheese or Monterey jack cheese instead.
- Sour cream: 1 cup. Substitute with plain Greek yogurt for a healthier option.
- Enchilada sauce: 2 cups. Use store-bought sauce or make your own with this Easy Enchilada Sauce recipe.
- Chili powder: 2 teaspoons.
- Fresh cilantro leaves, chopped for garnish.
Note: This recipe can be easily customized and substitutions can be made based on your preferences.
The Recipe How-To
This vegetarian Mexican lasagna recipe is a delicious and healthy option for those who love Mexican food but want to avoid meat. The black beans, frozen corn and spinach create a flavorful and nutrient-dense filling, while the enchilada sauce and melted cheese give it creaminess and warmth. It’s a perfect comfort meal that can be served with added toppings like sour cream, diced avocado or fresh cilantro leaves.
- 2 cups frozen corn
- 1 small onion chopped
- 1 bell pepper chopped
- 2 cups black beans, rinsed and drained
- 10 oz frozen spinach
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Cooking spray
- 1 15 oz can diced tomatoes with green chilies
- 2 cups shredded Monterey jack cheese
- 2 cups shredded cheddar cheese
- Olive oil / vegetable oil (1 tablespoon)
- Corn tortillas (12)
Step 1: Preheat Oven
Preheat the oven to 375°F.
Step 2: Cook the Vegetables
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chopped onion and bell pepper, cook for around 5 minutes, until they are soft. Then add the frozen corn, rinsed and drained black beans, garlic powder and chili powder. Cook for 5 more minutes, then add salt and black pepper to taste.
Step 3: Add in Diced Tomatoes
Pour in the can of diced tomatoes with green chilies into the skillet. Mix well with the vegetable mixture and cook for 3 more minutes.
Step 4: Assemble Your Layers
Spray a 9×13 inch baking dish with cooking spray. Line the bottom of the dish with a layer of corn tortillas (around four). Spread around half of your vegetable mixture over the tortilla layer, then sprinkle around half of your cheddar and Monterey Jack cheese on top of it. Repeat this step one more time.
Step 5: Bake
Bake in the preheated oven for around 30 to 35 minutes, until it’s bubbly and hot throughout.
Step 6: Serve
Remove from oven once done. Let sit for several minutes before slicing into servings. Serve hot as is or add toppings such as sour cream, fresh cilantro leaves, diced avocado or guacamole on top!
Substitutions and Variations
Looking to mix things up a bit or perhaps cater to your specific tastes or dietary needs? Fear not, the Easy Vegetarian Mexican Lasagna Recipe is easily customizable with a variety of substitutions and variations.
For a vegan twist on this classic recipe, simply omit the cheese and sour cream or opt for vegan alternatives readily available at most grocery stores. Additionally, try swapping out the black beans for pinto beans or kidney beans. You can even experiment with including additional veggies like zucchini, mushrooms, or sweet potatoes to add some extra flavor and nutritional value.
Not a fan of corn tortillas? No problem! Flour tortillas or even lasagna noodles could be used as an alternative base for this meatless Mexican lasagna. Likewise, feel free to play around with the enchilada sauce – milder or spicier varieties will work wonders depending on your personal preferences.
In summary, with so many possible substitutions and variations, this easy vegetarian Mexican lasagna recipe is fully customizable – making it perfect for any occasion or palate. Take advantage of your imagination and have fun experimenting until you find your perfect variation!
Serving and Pairing
As you serve this delicious Mexican lasagna, take a moment to appreciate the beautiful colors and textures that fill your plate. The golden tortillas, vibrant diced tomatoes, hearty black beans and spinach, and creamy cheeses make for an eye-catching presentation.
One great pairing for this vegetarian Mexican lasagna is a crisp green salad with some fresh avocado slices or guacamole on top. The coolness of the salad will balance out the richness of the lasagna, while the avocado adds a little extra creaminess that complements the dish perfectly.
You could also make some Spanish rice to accompany this dish, which would help round out your meal with another authentic Mexican flavor. The rice could be served in small bowls on the side of your plates, and used to scoop up bites of the lasagna along with some fresh cilantro leaves.
Overall, there are plenty of different serving options for this meatless Mexican lasagna. Whether you choose to pair it with a salad, rice, or something else entirely, you can be sure that it will taste great and impress your guests with its bright and bold flavors.
Make-Ahead, Storing and Reheating
You can make this delicious vegetarian Mexican lasagna ahead of time and store it in the refrigerator for up to two days before baking. After assembling the layers, cover the baking dish with plastic wrap or aluminum foil and refrigerate until you’re ready to bake.
Leftovers can be stored in the refrigerator for up to three days. If you’re planning to eat them later, simply reheat individual servings in the microwave, or heat the whole dish in the oven at 350°F for about 15-20 minutes until heated through.
If you’re freezing the lasagna, it’s best to do so before baking it. Assemble the layers as instructed and cover tightly with plastic wrap and foil. Label with the date and freeze for up to three months.
To serve a frozen lasagna, simply thaw it overnight in your refrigerator and then bake according to the recipe instructions. You may need to add additional cooking time if the lasagna is still partially frozen.
No matter how you store or reheat your vegetarian Mexican lasagna, it’s sure to be a crowd-pleaser that brings out all of those savory flavors from each bite!
Tips for Perfect Results
One of the keys to making a successful Vegetarian Mexican Lasagna is in the layering. Here are some tips to ensure that your layers come out perfect and your lasagna holds together:
First, make sure to spoon a thin layer of sauce on the bottom of the baking dish, just enough to cover it. This helps the lasagna to not stick.
Secondly, use as much filling as possible without overcrowding the dish. This will give you a solid and compact lasagna that won’t fall apart or turn mushy.
Thirdly, press down each layer gently with the back of a spoon or ladle. This helps release any air pockets and ensures even distribution of ingredients.
Fourthly, let it rest for a few minutes before serving. The extra time allows the lasagna to settle, which makes it easier to cut and serve without falling apart.
Finally, don’t be afraid to experiment with different types of cheese or mixtures of vegetables. Cheddar cheese works great in this recipe, but if you want something more bold, try using pepper jack or feta cheese instead.
By following these tips, you’ll have a delicious Vegetarian Mexican Lasagna that is sure to impress your friends and family.
In conclusion, this easy vegetarian Mexican lasagna recipe is guaranteed to be a crowd-pleaser. It is perfect for Meatless Monday or any day when you want a delicious and healthy vegetarian meal. The combination of corn tortillas, black beans, frozen spinach, diced tomatoes with green chilies, and two types of cheese creates a flavorful and hearty dish.
Not only is this recipe packed with flavor, but it is also incredibly versatile. You can customize it to your liking by adding your favorite veggies or using different types of cheese. Plus, it can be made ahead of time and stored in the fridge or freezer for later use.
So the next time you’re looking for a delicious and easy vegetarian Mexican lasagna recipe, give this one a try. Your taste buds (and your health!) will thank you for it.
Easy Vegetarian Mexican Lasagna Recipe
- cooking spray
- 1 cup sour cream (regular or low-fat)
- 1 cup shredded monterey jack cheese, divided (regular or low-fat)
- 1 cup shredded cheddar cheese, divided (regular or low-fat)
- 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 cup black beans
- 1/2 cup textured vegetable protein
- 1 cup frozen corn
- 2 tablespoons chopped fresh cilantro leaves (2 tsp dried)
- 1 teaspoon taco seasoning
- 8 (6 inch) corn tortillas, cut into 6 wedges
- Preheat oven to 350 degrees F.
- Coat an 11 by 7-inch baking pan with cooking spray.
- In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
- Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
- Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
- To reheat, bake in a preheated 375 degree F oven for 15 minutes.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.