I don’t know why it took me so many years to discover this phenomenon known as Mexican Lasagna (or taco lasagna) but I love it. It really is not at all Mexican and bears little resemblance to lasagna other than the fact that its layered, but it’s very easy and delicious and can be made with any variety of proteins and veggies. Sometimes I add meat (cut up chicken breasts or browned turkey) and that can easily be added into this recipe anywhere. Really, just use what’s on hand and what you like. You don’t like corn? Don’t add it. Like a little extra heat – go crazy and add some diced jalapeño peppers. You can’t go wrong.
Vegetarian Mexican Lasagna
6 large tortillas
1 can vegetarian refried beans
1 can black beans
1 cup corn
1 cup diced poblano peppers (did you know you can buy these frozen at the grocery store??)
1 jar salsa of your choice
1 can diced tomatoes
1 bag of shredded Mexican Style cheese
2 Tablespoons Taco Seasoning (or make your own)
- Preheat oven to 400 degrees
- Mix corn, tomatoes, peppers, and black beans in a bowl, sprinkle with half of the taco seasoning
- Mix other half of taco seasoning into the refried beans
- Spray a large lasagna or casserole dish with cooking spray
- Ladle a spoonful of salsa onto the bottom of the dish and place one tortilla down (if the tortilla doesn’t fit, cut it in half down the middle and lay it side by side overlapping)
- Spread a layer of refried beans onto the tortilla using a spatula. Top with a layer of veggies, and then a layer of cheese (if you were going to add meat, I would add it, already cooked, after the refried beans, before the vegetables).
- Repeat with two more layers, then add half the salsa
- Repeat another two layers, then add a final tortilla on top. Pour the rest of the salsa on top and then the remainder of the cheese, making sure all of the tortilla is covered.
- Bake until golden brown and bubbly – about 30 minutes.
- Serve with sour cream and guacamole