Mexican Lasagna is easy to make and delicious dish loaded with Mexican flavors (vegetables, enchilada sauce, cheese, and black beans), where an enchilada is layered like lasagna using tortillas instead of noodles.
Don't miss to check out our popular crowd favorite enchilada burritos or 5-minute guacamole.
Black Bean Enchilada Casserole
Mexican lasagna is also called taco lasagna, Tex-Mex lasagna, enchilada lasagna, Mexican dinner casserole, or black bean enchilada lasagna.
This vegetarian Mexican lasagne or enchilada casserole is made with vegetables, red enchilada sauce, black beans, cilantro lime rice, frozen corn, and tortillas (flour or corn) instead of regular lasagna sheets. One of the best combos that even my kids love.
Serve this lasagna with guacamole (avocado dip), any salsa, pico de gallo, sour cream, and tortilla chips to finish with a complete Mexican meal.
This is my healthy and comforting food recipe, where each serving of enchilada lasagna contains 386 calories with 20 g of protein.
Vegetarian lasagna is also a perfect recipe for a potluck, picnics, meatless Mondays, or dinner for a large crowd.
Ingredients
Tortillas: I have used 6-inch store-bought flour tortillas. You can use the large tortillas or homemade ones, too. Just adjust the number. Both corn and flour tortillas will work. I prefer flour tortillas as they taste similar to traditional lasagna noodles when baked.
Black beans: canned black beans or dried ones soaked and cooked at home can be used. Not a black bean fan? You can even use pinto beans or kidney beans, or for extra flavor, you can even combine the beans.
Cheese: I use a Mexican cheese blend from Walmart. Feel free to use mozzarella, cheddar, or pepper jack.
Vegetables: I have used pepper (any color), corn, jalapeno, and mushrooms. You can add zucchini and spinach to make Mexican lasagna healthy and nutritious.
Enchilada sauce: Use store-bought red enchilada sauce. Canned enchilada sauce can be bitter or acidic sometimes. Taste and add the ingredients only if needed to correct it. (Garlic powder - 1 tsp, Brown sugar or Tomato ketchup - 1 to 2 tbsp, Cayenne powder - 1 tsp)
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
- Preheat the oven to 350 degrees F. My casserole dish is 9 * 13.
- Heat olive oil in a non-stick pan. Add onion and garlic and saute on medium flame until translucent.
- Add bell pepper, mushroom, and jalapeno with a pinch of salt and cook for about 3 minutes. Switch off the flame.
- Spread a thin layer of enchilada sauce on the bottom of the casserole dish.
- Arrange a layer of tortillas overlapping slightly. Spread the filling, scatter black beans, corn kernels, and rice, and drizzle over about approx 1 cup of enchilada sauce and 1 cup of cheese blend.
- Similarly, place another layer of the tortilla and repeat the filling, black beans, corn kernels, and rice, followed by sauce and cheese. End with any remaining tortillas and any leftover filling, followed by sauce and cheese
- Bake in the oven for 25 to 30 minutes or until the cheese is bubbly and golden. Garnish it with coriander leaves or cilantro.
- Slice and serve with guacamole or avocado, sour cream, and tortilla chips.
Tips
- I have used flour tortillas as they taste similar to lasagna. You can even use corn tortillas.
- More sauce can make your enchilada lasagna soggy, but adding too little will make your lasagna dry. Add the right amount of sauce, approx 1 to 1 ¼ cups for each layer which will help keep your tortilla soft.
- I have made a completely vegetarian version of casserole. You can add some cooked protein like beef, chicken, chorizo, or turkey, along with black beans.
Storage and Freezer instructions
Any leftover Mexican enchilada lasagna can be stored in an airtight conatiner in a refrigerator for up to 4 days. Reheat in microwave or oven until heated through.
You can even store the cooked taco lasagna in a freezer for two months. The best way to freeze them is to slice and place them in individual bags. So you can just grab a portion as needed. Thaw and reheat and enjoy for lunch or dinner.
Make ahead black bean enchiladas.
You can make this veggie taco lasagna casserole ahead of time. Prep the entire casserole and cover it with aluminum foil or plastic wrap and store it in the refrigerator for up to 12 hours. When ready to serve, follow the baking instructions. The baking time may vary slightly if you keep it directly from the fridge to the oven.
Serving suggestions
This vegetarian lasagna is loaded with flavors and tastes good on its own. But for a complete Mexican fiesta, serve it with sour cream, tortilla chips, avocado slices, or chunky guacamole, mango salsa, peach salsa, or pico de Gallo.
Recipe FAQs
One serving of Mexican lasagna contains 386 calories with 20 g of protein.
To make enchilada lasagna, flour, and corn tortillas can be used. To get the traditional lasagna texture, I recommend using flour tortilla in this recipe.
Yes. Skip the cheese or use any dairy-free cheese. All other ingredients remain the same.
More easy dinner casserole recipes
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Recipe card
Vegetarian Mexican Lasagna | Easy Enchilada Lasagna
Equipment
- 9 * 13 casserole dish
Ingredients
Filling
- 1 tablespoon Olive oil
- 2 Garlic cloves, chopped
- 1 Onion, chopped
- 2 Bell peppers (any color)
- 6 to 8 Mushrooms, chopped
- 1 Jalapeno, sliced
- Pinch of salt
Assembling
- 28 oz Enchilada sauce (store bought, check tips)
- 12 Tortillas, 6 inch (flour or corn)
- 1 can Black beans drained and rinsed
- 1 ½ cups Cilantro lime rice, cooked (optional) I recommend cooking and adding a layer of cilantro lime rice if you find time.
- ¾ cup Frozen corn
- 3 cups Mexican cheese blend
Garnish and serving
- ⅓ cup Sour cream
- Avocado or Guacamole
- Tortilla chips
- Cilantro, for garnish
Instructions
- Preheat the oven to 350 degrees F. I have used 9 * 13 casserole dish.
- Heat olive oil in a non-stick pan. Add onion and garlic and saute on medium flame until translucent.1 tablespoon Olive oil, 2 Garlic cloves, chopped, 1 Onion, chopped
- Add bell pepper, mushroom, and jalapeno with a pinch of salt and cook for about 3 minutes. Switch off the flame.2 Bell peppers, 6 to 8 Mushrooms, chopped, 1 Jalapeno, sliced, Pinch of salt
- Spread a thin layer of enchilada sauce on the bottom of the casserole dish.28 oz Enchilada sauce
- Arrange a layer of tortillas overlapping slightly. Spread the sauteed filling, scatter black beans, corn kernels, and rice (optional), and drizzle over about approx 1 cup of enchilada sauce and 1 cup of cheese blend.1 can Black beans, 12 Tortillas, 6 inch, 3 cups Mexican cheese blend, 1 ½ cups Cilantro lime rice, cooked (optional), ¾ cup Frozen corn
- Similarly, place another layer of the tortilla and repeat the filling, black beans, corn kernels, and rice, followed by sauce and cheese. End with any remaining tortillas and any leftover filling, followed by sauce and cheese
- Bake in the oven for 25 to 30 minutes or until the cheese is bubbly and golden. Garnish it with coriander leaves or cilantro.Cilantro, for garnish
- Slice and serve with guacamole or avocado, sour cream, and tortilla chips.⅓ cup Sour cream, Avocado or Guacamole, Tortilla chips
Notes
- Canned enchilada sauce can be bitter or acidic sometimes. Taste and add the ingredients only if needed to correct it. (Garlic powder - 1 tsp, Brown sugar or Tomato ketchup - 1 to 2 tbsp, Cayenne powder - 1 tsp)
- I have used flour tortillas as they taste similar to lasagna. You can even use corn tortillas.
- More sauce can make your enchilada lasagna soggy, but adding too little will make your lasagna dry. Add the right amount of sauce, approx 1 to 1 ¼ cups for each layer which will help keep your tortilla soft.
- I have made a completely vegetarian version of casserole. You can add some cooked protein like beef, chicken, chorizo, or turkey, along with black beans.
Storage and Freezer instructions
- Any leftover Mexican enchilada lasagna can be stored in an airtight conatiner in a refrigerator for up to 4 days. Reheat in microwave or oven until heated through.
- You can even store the cooked taco lasagna in a freezer for two to three months. The best way to freeze them is to slice and place them in individual bags. So you can grab a portion as needed. Thaw and reheat and enjoy for lunch or dinner.
Lana
Ate something similar a few weeks ago at a potluck but I wasn’t successful at recreating it myself. This version is even better, so thank you, will be making it again!
Carrie Robinson
What a great dinner idea! 🙂 I am just loving all of the veggies in this. Can't wait to add this to my weekly dinner plan soon.
veenaazmanov
This is so innovative. Delicious fillings and healthy veggies and beans. Love the spread of crispy tortillas and the delicious spread of creamy cheese and sauce,
Kerri
So good! My whole family loved this lasagna dish!