Vegetarian Mexican Lasagne

Jun 01, 2023June 1, 20230 4
Vegetarian Mexican Lasagne for a Flavorful Twist on a Classic Dish
in Mexican

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons olive oil
1 sweet onion , chopped
1 red onion , chopped
4 garlic cloves , chopped
2 tablespoons flour
2 teaspoons chili powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons instant minced onion
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon oregano
2 cans diced tomatoes
2 cups frozen corn
30 ounces canned black beans , rinsed and drained
2 large red bell peppers , stemmed , seeded and diced
1 bunch fresh cilantro , stemmed , roughly chopped
30 corn tortillas
1 teaspoon butter
16 ounces cheddar cheese , shredded
16 ounces monterey jack cheese , shredded
2 chipotle chiles in adobo , seeded and minced
2 cups sour cream
2 cups guacamole
1 cup black olives , sliced

Nutrision Information

Servings Per Recipe
12
Calories
628
Sugar
7g
Fat
36g
Vegetarian Mexican Lasagne is a savory version of a classic dish that is very popular in Mexican cuisine. This fusion recipe combines Mexican flavors such as chili powder, cumin, and cilantro with the Italian classic lasagne's traditional layering technique to create a unique flavor combination. While traditional lasagne tends to include ground beef and tomatoes in the tomato sauce, an authentic Mexican Lasagne recipe replaces the beef with beans and corn for a vegetarian, protein-packed meal. This dish can be a great option for busy weeknights or potlucks when you want to serve something more creative and flavorful than classic pasta and tomato sauce.

Instructions

1.Preheat the oven to 350 degrees Fahrenheit.
2.In a large saucepan, heat the olive oil over medium heat.
3.Add the sweet onion, red onion and chopped garlic. Cook until onions are tender.
4.Add flour, chili powder, paprika, salt, instant minced onion, cumin, cayenne pepper, garlic powder, and oregano. Stir well to combine.
5.Add canned diced tomatoes and frozen corn, stir well and let simmer for 5-10 minutes.
6.Add canned black beans, red bell pepper, and cilantro and continue simmering for 5 more minutes.
7.Grease a 13x9 inch baking dish with the teaspoon butter.
8.Arrange a layer of 10 corn tortillas on the bottom of the dish, covering the entire surface and lightly overlapping them.
9.Spoon 1/3 of the bean mixture over the tortillas, spreading it evenly.
10.Sprinkle 1/3 of the shredded cheddar and monterey jack cheese on top of the beans.
11.Repeat the layers of tortillas and bean mixture, ending with a layer of cheese.
12.Scatter the chipotle chiles in adobo over the cheese layer.
13.Bake in the preheated oven for 25 to 30 minutes until cheese is bubbly and has browned.
14.Let the Mexican lasagne cool slightly before serving with a dollop of sour cream, guacamole and sliced black olives on top.

PROS

This vegetarian twist on traditional lasagne is packed with protein and flavorful ingredients such as beans, corn, and bell peppers.

The dish also contains healthy monounsaturated fats from olive oil, avocados in the guacamole and from olives.

CONS

Mexican lasagne contains high amounts of sodium, so control the salt and use low-sodium ingredients when possible.

Each serving of this recipe, eaten in moderation due to the abundance of cheese because of the melting cheese within it, contains a high amount of calories and fat.

HEALTH & BENEFITS

This recipe’s health benefits include a boost of antioxidants, healthy fibers, and protein from the vegetables and legumes, as well as heart-healthy monounsaturated fats from the oil and the guacamole.

Print

Leave a Reply

Your email address will not be published.