Go Back
chicken mexican lasagna
Faiza Shabir

Veggie Mexican Lasagna Recipe

This Veggie Mexican Lasagna Recipe is layered, cheesy, and packed with bold Tex-Mex flavor. Soft tortillas replace pasta and stack beautifully with beans, veggies, salsa, and melted cheese. It’s hearty, meatless, and perfect for family dinners or meal prep. Serve with sour cream and fresh cilantro for extra freshness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 small flour or corn tortillas
  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 3 cloves garlic minced
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 16 oz jar salsa
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup chopped cilantro optional garnish
  • Sour cream or guacamole optional for serving

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Heat olive oil in a skillet and sauté onion, bell pepper, zucchini, and garlic 4–5 minutes until tender.
  3. Stir in black beans, corn, salsa, chili powder, cumin, and paprika and simmer 2–3 minutes.
  4. Spread a thin layer of veggie mixture in baking dish.
  5. Layer tortillas, veggie mixture, and shredded cheese.
  6. Repeat layers and finish with cheese on top.
  7. Bake 25–30 minutes until bubbly and golden.
  8. Let rest 5–10 minutes before slicing and garnish with cilantro.

Notes

  • Use corn tortillas for a gluten-free option.
  • Add sliced jalapeños for extra heat.
  • Let the lasagna rest before cutting so the layers hold shape.
  • Store leftovers refrigerated up to 3 days and reheat covered.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)