Vegan Mexican Lasagna
This vegan Mexican lasagna is a vibrant, hearty casserole that swaps traditional Italian flavors for the bold spices and textures of Mexican cuisine. Instead of pasta sheets, it uses soft corn or flour tortillas layered with spiced beans, vegetables, salsa, and dairy-free cheese. It’s a satisfying, crowd-pleasing dish that’s perfect for family dinners, potlucks, or meal prepping. Every bite is rich with smoky flavor, a creamy texture from the beans and cheese, and a little heat from the salsa.
Ingredients
- 8 small corn or flour tortillas (soft taco size)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 zucchini, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained (or 1 cup frozen)
- 1 (15-ounce) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 cup salsa (mild or spicy, your choice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegan shredded cheese (cheddar-style or Mexican blend)
- Fresh cilantro, sliced green onions, or avocado for topping (optional)
Instructions
1. Preheat the oven.
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.
2. Sauté the vegetables.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic, bell pepper, and zucchini. Sauté for another 5 minutes until the vegetables are tender.
3. Add beans, corn, tomatoes, and seasoning.
Stir in black beans, corn, diced tomatoes (with their juice), salsa, and all the spices—cumin, chili powder, paprika, salt, and pepper. Mix well and let it simmer for 5–7 minutes until heated through and slightly thickened. Taste and adjust seasoning if needed.
4. Begin layering.
Spread a small amount of the vegetable-bean mixture on the bottom of the baking dish. Place a layer of tortillas over the mixture (you may need to tear or overlap them slightly to fit). Spread more of the bean-vegetable mix over the tortillas, followed by a sprinkle of vegan cheese.
5. Repeat the layers.
Continue layering: tortillas, bean-vegetable mixture, vegan cheese. Aim for 3 layers, ending with a layer of tortillas on top and a generous sprinkle of cheese.
6. Bake the lasagna.
Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly and the lasagna is heated through.
7. Let it rest.
Remove the lasagna from the oven and let it sit for about 10 minutes before slicing. This helps the layers set and makes serving cleaner.
8. Garnish and serve.
Top with chopped fresh cilantro, green onions, or slices of avocado for added flavor and freshness. Serve with a side of guacamole, lime wedges, or a green salad.
Serving Suggestions
This vegan Mexican lasagna makes a complete meal on its own, but it also pairs well with sides like vegan sour cream, Spanish rice, or a crunchy cabbage slaw. It’s an excellent dish to bring to gatherings or to batch cook for leftovers.
