Vegetarian Mexican Lasagna | Easy Enchilada Lasagna

Vegetarian Mexican Lasagna (Enchilada Lasagna or Black bean Casserole) is served for dinner.

5 from 21 votes

Vegetarian Mexican Lasagna | Easy Enchilada Lasagna

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American, Mexican

Diet: Vegetarian

Servings: servings

Calories: 386kcal

Author: Kushi

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.

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.

Nutrition