Description
A hearty and flavorful Vegetarian Mexican Lasagna layered with a rich enchilada sauce, sautéed vegetables, black beans, corn, and melted cheese, perfect for a comforting meatless meal inspired by Mexican cuisine.
Ingredients
Scale
Enchilada Sauce
- 800 g / 28 oz crushed canned tomato
- 1 tbsp olive oil
- 1 clove garlic, whole peeled
- 1/2 red onion, chopped
- 1 cup fresh coriander/cilantro, lightly packed
- 1 tbsp each cumin, oregano, and paprika (any type)
- 1 tsp each salt, garlic powder, cayenne pepper (optional), and sugar (any)
- 2 tsp coriander powder
- Black pepper, to taste
Hot Filling
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 red onion, finely chopped
- 1 large red capsicum/bell pepper, chopped (~1 1/2 cups)
- 2 zucchinis, chopped (~1 1/2 cups)
- 425 g / 14 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
Assembly
- 6 large flour tortillas (approx 22 cm / 9″ wide)
- 2 1/2 cups / 200 g grated melting cheese (low fat cheddar recommended)
- Fresh coriander/cilantro leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the assembled lasagna.
- Make Enchilada Sauce: Place all enchilada sauce ingredients into a blender. Blend until the onion is fully incorporated and no longer visible, about 15 seconds on high speed (e.g., starting at speed 3, then increasing to 8 in a Vitamix).
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and finely chopped onion and cook for 1 minute until fragrant. Add the chopped red capsicum and cook for another minute. Then add the chopped zucchinis and cook for 3 minutes until they start to char. Remove the skillet from the heat.
- Prepare Casserole Base: Lightly smear some enchilada sauce on the bottom of a casserole dish to prevent sticking.
- First Tortilla Layer: Place one whole tortilla in the middle of the dish. Tear another tortilla in half and place the halves on either side of the whole tortilla, creating a base layer.
- Add First Filling Layer: Spread half of the sautéed vegetable mixture evenly over the tortillas. Scatter half of the black beans and half of the frozen corn over the vegetables. Drizzle 1 cup of the enchilada sauce on top and sprinkle 3/4 cup of the grated cheese evenly.
- Second Layer Assembly: Repeat the layering with the remaining sautéed vegetables, black beans, and corn. Drizzle another cup of enchilada sauce and sprinkle another 3/4 cup of grated cheese over this layer.
- Final Layer: Top the filling with the remaining tortillas. Cover the tortillas with 2 cups of the remaining enchilada sauce and scatter the remaining grated cheese on top.
- Bake: Place the prepared casserole in the preheated oven and bake for 25 minutes or until the cheese is bubbling and golden brown.
- Rest and Serve: Allow the lasagna to stand for 5 minutes after baking to set. Garnish with fresh coriander/cilantro leaves if desired, then serve warm.
Notes
- Optional cayenne pepper adds a subtle heat to the enchilada sauce; adjust according to taste.
- Using low-fat cheddar cheese helps reduce overall fat content without compromising meltiness.
- Ensure vegetables are cooked until slightly charred to add depth of flavor.
- This recipe can be prepared a day ahead; simply assemble, cover, refrigerate, and bake before serving.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Vegetarian Mexican Lasagna, enchilada sauce, black beans, corn, sautéed vegetables, baked lasagna, meatless Mexican dish
