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Vegetarian Mexican Lasagna


  • Author: Sinful Nutrition
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

  • 6 Corn Tortillas, cut in half
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 (15 oz) can corn, drained
  • 2 cloves garlic, minced
  • 1 tbsp taco seasoning*
  • 1 (15 oz) can fat-free refried beans
  • 1 (15 oz) enchilada sauce*
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine black beans, chopped onion, bell pepper, garlic, and taco seasoning. Set aside.
  3. In another bowl, mix refried beans with 4 tbsp of enchilada sauce to make easier for spreading.
  4. In a 9×9 glass baking dish, spoon 1/3 of the enchilada sauce to cover bottom.
  5. Arrange 4 tortilla halves to fit dish.
  6. Top with 1/3 of refried beans.
  7. Sprinkle 1/3 of black bean mixture over refried beans.
  8. Top with 1/4 cup of cheddar cheese.
  9. Repeat process twice more, ending with 1/4 cup cheese sprinkled on top.
  10. Bake uncovered for 20-25 minutes, or until cheese is melted.
  11. Let rest 10 minutes before serving.

Notes

* Make sure seasonings used are GF.
Veganize: Substitute cheese for non-dairy alternatives or nutritional yeast.
Carnivorize: Replace half of beans with cooked ground turkey or shredded/diced chicken.

  • Category: Main Dish