Vegan Mexican Lasagna

Take Taco Tuesday to the next level with vegan Mexican lasagna! Peppers, onions, and beans are sandwiched between layers of tortillas and then topped with creamy cashew cheese sauce in this Tex-Mex lasagna recipe. (Or taco lasagna, as I like to call it!)

Tex-Mex Lasagna

It’s no secret that I love tacos. I also love lasagna. So why not combine them? This recipe is sort of a taco lasagna. I’ve used some of my favorite taco fillings and layered them between soft tortillas. It’s become a Taco Tuesday favorite in my house, and  I love having leftovers for the next day. When I know that I’m going to have a busy week, I like to make this dish in advance, and then heat it up when I’m ready to eat.

Don’t let the long ingredient list fool you! This Mexican lasagna recipe is easy to make, and it can easily be adapted to suit whatever ingredients you have on hand. If you’d like to use black beans and different veggies, the dish will be just as delicious. I like to top my lasagna with dairy-free cashew cheese sauce. You can use your favorite store-bought vegan cheese, if you prefer. If you follow a gluten-free diet, make sure the corn tortillas you use don’t contain gluten. 

Vegan Mexican Lasagna is Easy to Make!

• First you cook the vegetables. 
• Then you mix in the beans, corn, tomatoes, and spices.
• Next, you layer the tortillas, vegetables, and salsa together in your casserole dish.
• Then you bake the lasagna.
• Finally, you top the dish with cashew cheese, olives, and cilantro. Slice, and enjoy!

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Vegan Mexican Lasagna

Take Taco Tuesday to the next level with vegan Mexican lasagna! Peppers, onions, and beans are sandwiched between layers of tortillas and then topped with creamy cashew cheese sauce in this Tex-Mex lasagna recipe. (Or taco lasagna, as I like to call it!)

Course Main Course

Cuisine Fusion

Keyword mexican lasagna, taco lasagna, tex-mex lasagna

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Yields 8 servings

Calories 360 kcal

Author Dianne Wenz

Ingredients

• 2 cloves garlic minced
• 1 red onion diced
• 1 teaspoon neutral-flavored oil
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 1/2 cups corn one 15-ounce can
• 2 cups tomatoes diced (2 medium tomatoes)
• 1 1/2 cups kidney beans one 15-ounce can
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups vegetarian refried beans one 15 ounce-can
• 12 6 or 8 inch corn tortillas (gluten-free if necessary)
• 16 ounce jar of salsa
• 1/2 cup cashew cheese sauce
• 1/3 cup black olives sliced
• 2 tablespoons cilantro minced

Instructions

1. Preheat oven to 400° and lightly oil a casserole dish.
2. In a large skillet or nonstick pan, sauté the garlic and onion in the oil for about three minutes, until the onions become translucent. Add the peppers and continue to cook for about 5 more minutes, until they soften. Remove from heat and place in a large bowl.
3. Mix in the corn, kidney beans, tomatoes, and spices.
4. Spread 1/4 of the salsa over the bottom of a casserole dish. Top with 4 of the tortillas. You can cut them to make them fit the dish, if needed Spread half of the refried beans over the tortillas and top with half of the vegetable bean mixture. Spread another 1/4 of the salsa over the vegetables. Place 4 more tortillas over the top and repeat the layering. top with the remaining tortillas and salsa. Bake for 30 minutes or until bubbly and cooked throughout.

5. Drizzle the top with the cashew cheese sauce and sprinkle with the olives and cilantro. Slice and enjoy!

If you enjoyed this recipe, you might also like:

• Polenta Lasagna
• Lasagna Roll Ups 
• Tempeh Tacos
• Double-Shelled Black Bean Tacos