Vegetarian Mexican Lasagna

A zesty, easy dinner made with real, simple ingredients, perfect for a weeknight dinner and even better as leftovers!

Vegetarian Mexican Lasagna // A zesty, easy dinner made with real, simple ingredients //

I’ve got your next super easy weeknight dinner coming up today on the blog! This Mexican lasagna is:

  • Vegetarian
  • Packed with protein
  • Zesty
  • Spicy
  • Easy to make
  • Amazing for leftovers

I guess it’s a little odd to talk about leftovers with a recipe, but when you’re only cooking for two (or even four sometimes) leftovers are common! And we all want GOOD leftovers – not slimy or watery or whatever, especially for those of us who are not content with a sandwich for lunch at work every day. Leftovers are approximately 24983x better for lunch than throwing together a whole new meal.

And this meal is terrific as leftovers! A 9×13 pan of this deliciousness is way too much for just my husband and I, and we happily enjoy it for leftovers for another lunch or two every time I make it. I love to be able to make a big ole dish that will keep well for several days in the refrigerator and will help make a few future meals and snap to throw together (AKA just toss it in the microwave for 45 seconds).


You’ll see above how you’ll assemble this dish. Your tortillas will serve as your lasagna “noodles”. I used whole wheat, whole grain tortillas, and they worked great. You can also easily adapt this dish to gluten-free by using corn tortillas, instead of flour tortillas.

Your other layers will include a tomato sauce made of diced tomatoes and some yummy spices. The sour cream layer involves some shredded sharp cheddar (I guess this is like your ricotta layer in Italian lasagna!) For some serious protein power, we’ve got some black beans and pinto beans in here, and you can also add a cup or two of corn (read my recipe notes for more suggestions!) You’ll layer like shows above, which takes all of five minutes after you’re prepared your ingredients and bake it for thirty minutes.

For some extra yumminess and beautifulness, you’ll top it with green onions, olives, and jalapeños – unless you hate all of those, then just skip ’em!! I think they taste incredible on this, but do what you have to do to make it work for you and your family! You cook it another few minutes, top with cheese, and cooking another minute or two until it’s melted. And there you have it: a delicious, fast, and filling meal!

Vegetarian Mexican Lasagna // A zesty, easy dinner made with real, simple ingredients //

Vegetarian Mexican Lasagna // A zesty, easy dinner made with real, simple ingredients //

Vegetarian Mexican Lasagna // A zesty, easy dinner made with real, simple ingredients //

Vegetarian Mexican Lasagna
Author: Rachel // Mesa Cooking Co.
Prep time:
Cook time:
Total time:
Serves: Serves 4-6
  • 6 tortillas (flour, whole wheat, or corn)
  • 15 oz. can black beans
  • 15 oz. can pinto beans
  • 20 oz. can diced tomatoes with green chiles
  • 15 oz. tomato sauce
  • 2 teaspoons chili powder
  • 1 and 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 egg, lightly whisked
  • 16 oz. whole fat sour cream
  • 1 and 1/2 cup sharp cheddar, shredded
  • 1/2 cup colby jack, shredded
  • 1 bunch green onions
  • 1/4 cup black olives, sliced
  • 3 jalapeños, sliced
  1. Preheat your oven to 400 degrees.
  2. Cut your tortillas into thirds (three long strips) and set aside.
  3. Rinse the beans, drain, and set aside.
  4. In a large bowl, combine the diced tomatoes (do not drain), tomato sauce, chili powder, cumin, garlic powder, and cayenne. Set aside.
  5. In a medium bowl, combine egg, sour cream, and the shredded sharp cheddar. Set aside.
  6. Spoon half of the tomato mixture into a 9×13 inch pan. Layer five or six strips of tortillas over the tomatoes, like you would lay lasagna noodles.
  7. Carefully and evenly spread half of the sour cream mixture over the tortillas (try not to move the tortillas around too much). Sprinkle half of the beans over the sour cream. Add another layer of five tortillas strips.
  8. Spread the remaining sour cream over the tortilla layer and sprinkle the rest of the beans over it as well. Add another layer of five tortillas strips.
  9. Pour the rest of the tomato mixture over the tortillas, making sure they are fully covered. Cover with foil and bake for 30 minutes.
  10. Pull out of the oven (be sure it is bubbling hot at this point, cook 5 minutes longer if it’s not) and add your green onions, olives, and jalapeños. Return to the oven for an additional 5 minutes. Then, remove and sprinkle the colby jack over the lasagna and cook for another 2 minutes or until the cheese is melted.
  11. Allow to sit for at least 5 minutes before cutting and serving.
Ingredient notes: Use only full-fat sour cream. Low-fat or fat-free sour creams may curdle while baking. [br]Make gluten-free: Use corn tortillas instead of flour tortillas.[br]Dislike spicy food? Leave out the cayenne, reduce chili powder to 1 teaspoon, and leave off the jalapenos. You can also use diced tomatoes without green chiles.[br]Not vegetarian? Want more protein? Add a cup or two of shredded chicken to the bean layer. Rotisserie chicken would work great and save you a bit of time! [br]Not a fan of beans? Substitute or add 2 cups of corn.

If you try this vegetarian Mexican lasagna, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!

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