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!
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.
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.
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.
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!
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Vegan Mexican Lasagna
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Vegan
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
- 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
- Preheat your oven to 350F degrees.
- 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.
- 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.
- 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!
- 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.
- 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.
Felicia James
i'll like to try it out at home... actually looking forward to tasting it
Mexicano Anonimo
soy Mexicano y esto me parece algo ofensivo porque lasaña mexicana nunca va a existir solo lasaña con el estereotipo y no se puede hacer algo "vegano mexicano" a menos que sea un platillo hecho así, si la receta original llevava carne ya no se deveria llamar asi. se deveria llamar "sustituto generico a base de vegetales" es ofensivo muy ofensivo que piensen que solo piensen que nuestra gastronomia solo son tacos y tortillas con chile, como dicen ustedes es "apropiación cultural".
I am Mexican and this seems somewhat offensive to me because Mexican lasagna will never exist only lasagna with the stereotype and you cannot make something "Mexican vegan" unless it is a dish made like that, if the original recipe had meat it should no longer be called that. It should be called a "generic plant-based substitute" It is offensive and very offensive that you think that you only think that our gastronomy is only tacos and tortillas with chili, as you say it is "cultural appropriation"
NOUR GHAZAL
just wow
Joann
Can this be made, refrigerated and baked the next day?
Katie Koteen
Yes! Absolutely. 🙂
Ann Einhorn
It was delicious. I’ll make it again!
Hilary
I love this Mexican lasagna. I didn't know what to expect, but boy is it yummy! This is a great potluck dish or pantry casserole. I put a dollop of vegan yogurt on my portion and had to stop myself from eating half the baking dish. Thank you very very much for this recipe.
Mexicano Anonimo
this is not Mexican Xd I know that because im Mexican.
Marsha
I was looking for something to make and realized I had everything for this recipe. The spices are great, but I increased cumin to 2 Tbl. because I like it a lot. I missed that the recipes calls for 3/4 cup of enchilada sauce and poured in about 1-1/2 cups before I stopped (it didn't hurt anything). I used some of the sauce on the bottom of the pan before the 1st layer of tortillas so they wouldn't stick and/or get tough. I poured the rest on the top of the last layer before the cheese. The extra sauce gave the bean mixture plenty of moisture for all the tortillas, so I will continue to use a whole can in the future. The only problem I had was having enough tortillas. I measured my pan and it definitely is 9x13, but 12 tortillas didn't make 4 full layers. However, I used corn tortilla chips to fill in the small spots and it worked fine. I also put some cheese on each layer. It tasted great and all the tortillas and chips were soft. Very good recipe! Also easy cleanup which is nice. This is a keeper!
June Scales
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 !!!!
Deana Frink
Superb. Thanks for sharing! It came out delicious and I'm glad to hear it's freezeable!
Richard Robertson
My new favorite recipe! So easy to make yet so delicious! Can't wait to serve it to guests
Susan
This was very good. I did have the refried beans, and browned 2 impossible burger patties. Otherwise I followed it to a T.
Beth
First time I see a Mexican lasagna and it just looks amazing! Cooking fail is part of our journeys I think 🙂
Staceuosity
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! ❤️
Katie Koteen
Aww, thank you ❤️
D Lee
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!
Lindsay
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!
Katie Koteen
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.
Missy
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!
Heather
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.
Katie Koteen
Thank you! We're so glad you liked it. 🙂 Love the quarantine swaps!
George Singh
Very good recipe! I used 100% whole wheat tortillas and it turned out great!! Thanks for the errific recipe.
Judy
This was a big hit with young and old alike.