Mexican Vegetarian Lasagne

Treat your family to this classic crowd pleaser!

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15 mins
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20 mins
Mexican Vegetarian Lasagne.jpg


1.   Preheat oven to 200°C and lightly grease a round casserole dish around 
the same size as the tortilla.
2.  Heat oil in a large frying pan.
3.  Finely dice onion and capsicum, setting aside the capsicum. Pan-fry the 
onion for 3 minutes over a high heat until soft and brown, then set aside. 
Cook any optional minced meat, capsicum, and any additional vegetables in 
the pan until tender and set aside.
4.  Stir in enchilada sauce and taco seasoning. Bring to a boil on high. 
Reduce heat to low and simmer for 8 – 10 minutes until the sauce thickens.
5.   Stir in black beans and corn kernels and simmer for an additional 4 minutes.
6.   Place a tortilla as a base on the greased round casserole dish. 
Spoon 1/5 of the bean mixture over and sprinkle grated cheese. 
Cover with a second tortilla and repeat 4 times, nishing with a tortilla.
7.  Sprinkle grated cheese over the top of the tortilla.
8.  Bake for 15 – 20 minutes until cheese is melted and golden. Cut into wedges.


Serve with a side salad and a dollop of sour cream.


  • 1 Onion
  • 2x 400g Black beans
  • 1x Red capsicum
  • 420g Corn kernels
  • 1 tbsp Cooking oil
  • 30g Mexican spice extra mild
  • 375g Enchilada sauce
  • 450g Grated cheese
  • ¼ tsp Salt and pepper to taste 
  • (optional)
  • add 400-500g of minced meat to create a non-vegetarian option
Mexican Vegetarian Lasagne.jpg

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