Mexican Lasagna Casserole (Vegan)

Jun 04, 2023June 4, 20230 15
Mexican Lasagna Casserole (Vegan)
in Mexican

Prep

15 min

Cook

1 hr

Ready In

1 hr 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large bell pepper , diced
1 large onion , diced
2 medium tomatoes , diced
2 cups salsa
1/2 bunch fresh cilantro , chopped finely ( more or less to taste )
1 bunch fresh chives , chopped
2 garlic cloves , minced
1 teaspoon cumin
4 1/2 ounces black olives , sliced
10 corn tortillas
1 can corn , drained
3 cans refried beans
1 can black beans , rinsed and drained ( can use ranchero or other bean if desired )
1 can enchilada sauce ( optional )
1 teaspoon chili powder ( optional )
1/2 jalapeno pepper ( finely chopped ) ( optional )

Nutrision Information

Servings Per Recipe
8
Calories
432
Sugar
6g
Fat
9g
This Mexican Lasagna Casserole is a flavorful twist on traditional lasagna dishes. It incorporates classic Mexican ingredients like salsa, cumin, and black beans, and replaces traditional pasta with corn tortillas. This vegan dish is perfect for those following a plant-based diet, but it's enjoyed by meat-lovers and vegans alike. It's easy to make and can be customized to your liking, making it a versatile and delicious meal option for any occasion.

Instructions

1.Preheat oven to 375°F. Grease a 9x13 inch baking dish with non-stick spray.
2.Combine diced bell pepper, onion, and garlic in a large skillet and sauté over medium heat for 5 minutes until vegetables are tender.
3.Add diced tomatoes, salsa, and refried beans to the skillet and stir until combined.
4.Sprinkle in cumin and chili powder, if desired, and stir to combine.
5.Layer the bottom of the greased baking dish with corn tortillas, overlapping them if needed. Spread half of the bean mixture on top of the tortilla layer, spreading it out evenly.
6.Add another layer of tortillas on top of the bean mixture, followed by a layer of corn, black beans, and sliced olives.
7.Spoon the remaining bean mixture on top of the vegetables, spreading it out evenly. Top with another layer of tortillas.
8.Pour enchilada sauce over the top of the tortillas, spreading it out with a spoon or spatula.
9.Sprinkle on chopped cilantro, chives, and jalapeno pepper, if desired.
10.Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and crispy. Let cool for 5-10 minutes before serving.

PROS

Packed with plant-based protein and fiber, this vegan Mexican Lasagna Casserole is a healthier alternative to traditional lasagna dishes.
It’s easy to make and can feed a crowd, making it a great option for meal prep or hosting.

CONS

This dish can be high in sodium due to the canned ingredients, so it’s important to use low-sodium options and season with salt sparingly.
It can also be high in carbs and calories due to the tortillas and refried beans.
Enjoy in moderation as part of a balanced diet.

HEALTH & BENEFITS

This vegan dish is high in plant-based protein and fiber, which can help support digestion, regulate blood sugar levels, and keep you feeling full and satisfied. The vegetables used in this recipe are also packed with vitamins, minerals, and antioxidants that can help support a healthy immune system and reduce inflammation in the body.

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