• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Dinner

Vegan Mexican Lasagna

Jun 10, 2019 · by Kate Kasbee · This post may contain affiliate links · 15 Comments · Modified: Feb 21, 2023

Jump to Recipe·Print Recipe
mexican lasagna
mexican lasagna
mexican lasagna

Looking for a delicious and satisfying dinner that's both vegan and packed with flavor? Look no further than this mouthwatering vegan Mexican lasagna recipe! Layered with savory black beans, zesty salsa, and a creamy tofu-cashew cheese sauce, this dish is sure to be a hit with everyone at the table. Not only is it bursting with bold Mexican flavors, but it's also a great way to get in some extra protein and fiber thanks to the hearty beans and whole grain tortillas. Best of all, it's easy to prepare and perfect for meal prepping or feeding a crowd. So grab your apron and get ready to whip up a plant-based meal that's sure to satisfy your cravings!

vegan mexican lasagna this recipe

When I was in college, I found this Tortilla and Black Bean Pie on the Martha Stewart website (this was before Pinterest - or at least before I knew what Pinterest was). I consider it one of my first cooking successes. This Vegan Mexican Lasagna is my loose interpretation of what I remember making in my tiny studio apartment all those years ago.

vegan mexican lasagna

If you have our cookbook, Frugal Vegan, I hope you’ve tried my Easy Vegan Enchiladas recipe. It’s a version of a recipe my dad used to make when I was growing up. This Vegan Mexican Lasagna has a similar flavor profile and addictive quality. I’ve successfully made it with both corn tortillas and flour tortillas. While I usually prefer to use corn tortillas in my cooking, I have to admit that the flour tortillas took this dish to a new level. Since they’re softer, it reminded me more of a traditional lasagna. Swoon.

vegan mexican lasagna

Something else you can try if you feel like getting creative is using soyrizo instead of refried beans. Trader Joe’s carries it in the refrigerated section near the tofu, and I’ve also bought it at Von’s. I haven’t looked for soyrizo at Whole Foods but I’m sure they carry it. I suspect it’s sitting on the shelves of your local grocery store, too! Since soyrizo already super flavorful, there’s no need to season it as the recipe is written with the refried beans. Just add it to the pan with the onion, jalapeño, and garlic and heat through before adding the remaining ingredients.

vegan mexican lasagna
vegan mexican lasagna

Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry). It’s a great meal prep recipe since it freezes well, and it’s ideal for feeding a crowd; a single slice is super filling. Don’t forget to top it off with fresh cilantro and avocado before serving!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan mexican lasagna

Vegan Mexican Lasagna

5 from 9 reviews
  • Author: Kate Kasbee
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry). It’s a great meal prep recipe since it freezes well, and it’s ideal for feeding a crowd!


Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • ½ Tbsp. cumin
  • 1 Tbsp. chili powder
  • ½ tsp. sea salt
  • 1 15-oz. can of refried beans (make sure they’re vegetarian)
  • 1 15-oz. can of black beans, drained and rinsed
  • 1 14.5-oz. can of diced tomatoes, drained (or 5 to 6 fresh tomatoes, diced)
  • 1 15-oz. can of corn, drained, divided
  • 1 4-oz. can diced green chiles
  • ¾ cup enchilada sauce
  • 4 green onions, chopped, plus more for topping
  • 12 taco-sized tortillas
  • 1 cup vegan cheese (optional)
  • Fresh cilantro and avocado, for serving

Instructions

  1. Preheat your oven to 350F degrees.
  2. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes. Sprinkle in the spices and cook 30 seconds more. Then add in the refried beans and stir to fully combine.
  3. Add the black beans, diced tomatoes, 1 cup of the corn, diced green chiles, and the green onion to the skillet, followed by the enchilada sauce. Stir to combine and remove from heat.
  4. Spray a 9x13 inch glass baking dish with cooking spray or rub the bottom and sides with olive oil. Place two tortillas on the bottom of the baking dish; they’ll overlap in the middle just slightly. Cut a third tortilla into small triangles to fill in any gaps. Don’t worry, it doesn’t need to be perfect!
  5. Add a heaping cup of the bean mixture to the dish and spread into an even layer. Repeat with another layer of tortillas followed by another cup of bean mixture. In the end, you should have four layers of tortilla and four layers of beans (the very top layer should be the bean mixture). Sprinkle with vegan cheese, if using, and cover the baking dish with foil.
  6. Bake the Mexican Lasagna for 20 to 25 minutes, or until the sauce is bubbly around the edges. Remove from the oven and sprinkle the remaining corn and green onion over the top. Garnish with fresh cilantro and sliced avocado just before serving.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. June Scales

    March 22, 2023 at 8:37 pm

    Great recipe. My family really enjoyed it. I made a super easy enchilada sauce with tomato paste……just googled it. Will make this nice dish again. It was easy and delicious !!!!






  2. Deana Frink

    December 23, 2021 at 3:12 pm

    Superb. Thanks for sharing! It came out delicious and I'm glad to hear it's freezeable!






  3. Richard Robertson

    October 15, 2021 at 5:01 am

    My new favorite recipe! So easy to make yet so delicious! Can't wait to serve it to guests






  4. Susan

    May 05, 2021 at 4:29 pm

    This was very good. I did have the refried beans, and browned 2 impossible burger patties. Otherwise I followed it to a T.






  5. Beth

    April 12, 2021 at 3:40 am

    First time I see a Mexican lasagna and it just looks amazing! Cooking fail is part of our journeys I think 🙂

  6. Katie Koteen

    July 20, 2020 at 4:41 pm

    Aww, thank you ❤️

  7. Staceuosity

    July 17, 2020 at 8:14 pm

    I made this tonight for the first time and loved it! ❤️ The only modifications I made were omitting corn (because there were too many carbs for me) and instead of green chili's, I cut up a jalapeño and sautéed it with the onions. Oh and I made my own enchilada sauce and vegan cheese! Will be adding this to my blog with the link! ❤️






  8. D Lee

    July 17, 2020 at 4:10 pm

    Made it for dinner but divided into 2 smaller pyrex dishes. One portion is in the freezer for another day.
    The half portion I baked was just perfect for two!
    It turned out really well!






  9. Katie Koteen

    July 01, 2020 at 5:09 pm

    So glad you liked it! Just freeze and then let it thaw in the refrigerator overnight. From there you can warm it up in the microwave or toaster oven.

  10. Lindsay

    July 01, 2020 at 1:32 pm

    Thank you for this recipe! It was absolutely delicious and absolutely easy! We couldn't stop eating it. I'm a sucker for leftovers and loved it cold the next day too:) This is a silly question, but coming from an amateur chef, if I were to manage to have enough leftover to freeze, can you tell me how I would prep it when we're ready to eat it? Can't wait to try your other recipes. Thanks again!

  11. Missy

    June 15, 2020 at 12:09 pm

    This is my husbands new favorite! I also add the LightLife smart ground plant based vegan crumbles to the filling. Very easy to make! Thank you for sharing!

  12. Katie Koteen

    May 06, 2020 at 5:09 pm

    Thank you! We're so glad you liked it. 🙂 Love the quarantine swaps!

  13. Heather

    May 06, 2020 at 4:47 am

    Ladies! This recipe is delicious and SO easy. Thank you so much for a new addition to the dinner rotation. The only thing I changed was pinto beans because with the quarantine our usual supplies are no longer usual. I also made three layers instead of four, but that was great. The filling is so good I could’ve stopped at that step and eaten it over rice.






  14. George Singh

    February 17, 2020 at 6:03 pm

    Very good recipe! I used 100% whole wheat tortillas and it turned out great!! Thanks for the errific recipe.






  15. Judy

    January 06, 2020 at 8:42 pm

    This was a big hit with young and old alike.






Primary Sidebar

Get Our Cookbooks

cookbook

IndieBound / Powells / Amazon

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal