Vegetarian Mexican Lasagna

Vegetarian Mexican Lasagne


This is one of the easiest, and most versatile recipes you can have on hand. You can add any combination of filling, and adjust spices to your liking. Just follow some basic proportions for sauce and filling, and you are all set. I have shown how the stuffing can be adapted for other quick meals.

I use spicy seasonings and use cheese without scrimping. My meat loving family does not complain when I serve this for dinner, and a batch will serve two meals. Thank god for leftovers!

Vegetarian Mexican Lasagna

(Serves 6-8)

  • 1 (15 oz) can black beans, drained
  • 1 (7 oz) can corn, drained
  • 1 cup red pepper (chopped)
  • 1 cup cooked spanish / plain rice
  • 4 cups (32 oz) salsa
  • 2 Tbsp Taco seasoning
  • 1 tsp cumin powder
  • 5-6 large tortillas
  • 2 cup mexican blend shredder cheese
  • 1/2 cup chopped cilantro

1) Preheat oven to 350*

2) In a large bowl, mix together the black beans, corn, red pepper, rice, taco seasoning, cumin, 1/4 cup cilantro, and 1 cup salsa. Set aside.


3) Cut tortillas into 2-3 inch strips.

4) In a 9X13 pan, pour 2/3 cup salsa on the bottom.



5) Top with 1 layer of tortilla strips, 1 1/2 cups of the rice & beans mixture, and 2/3 cup cheese.



6) Repeat layers with 2/3 cup salsa, 1 layer tortilla strips, rice & beans, and 2/3 cup cheese. Finally, add another layer of tortilla strips on top of the cheese, add 2/3 cup salsa, and top with remaining cheese. (Layers from bottom of pan: salsa, tortilla, rice & beans, cheese, salsa, tortilla, rice & beans, cheese, tortilla, salsa, cheese)


7) Cover tightly with foil and bake 35-40 minutes till cheese is bubbly and it is completely heated through. Allow to sit for few minutes uncovered before serving.


NOTE: Substitute any combination for filling – meat, beans only, brown rice, quinoa – but use 4 1/2 cups total. You can reduce the amount of cheese too, but use at least some between layers for the whole lasagna to “set”.


VARIATIONS: Like I mentioned earlier, the same stuffing and cheese can be used to make burritos and quesadillas. I make breakfast burritos with a similar version of the stuffing mixed with scrambled eggs. Individually rolled and frozen in a freezer bag, I can pull a few burritos out the night before to thaw in the refrigerator, and microwave at breakfast time. Freshly rolled ones make a good lunch box addition.




Here is a  link on how to easily roll a burrito

To make a quesadilla, lightly spray a tortilla with oil and place on a preheated griddle on low. Add filling and cheese on one half and fold over. Turn heat to medium and brown both sides, gently pressing down. Serve with salsa and sour cream.

Black Bean Quesadilla



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