Vegetarian Green Enchilada Lasagna Recipe

Name: Vegetarian Green Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, diced; 8 ounces sliced mushrooms; 1 (15 ounce) can corn; 1 (15 ounce) can black beans; 3 cups Baby Spinach; 9 corn tortillas; 2 cups mexican style cheese; 1/2 teaspoon garlic salt or 1/2 teaspoon goya adobo seasoning; 1/2 teaspoon black pepper; 1 (10 ounce) can green enchilada sauce; 1 1/2 cups tomatillo salsa

Servings: persons

1 small onion, diced
8 ounces sliced mushrooms
1 (15 ounce) can corn
1 (15 ounce) can black beans
3 cups Baby Spinach
9 corn tortillas
2 cups mexican style cheese
1/2 teaspoon garlic salt or 1/2 teaspoon goya adobo seasoning
1/2 teaspoon black pepper
1 (10 ounce) can green enchilada sauce
1 1/2 cups tomatillo salsa

1
Preheat the oven to 400 degrees fahrenheit.
2
Saute the onion until translucent.
3
Add garlic salt and black pepper.
4
Add mushrooms and cook until tender.
5
Add corn and black beans to heat through.
6
Add spinach and cook until wilted.
7
Mix together the enchilada sauce and salsa.
8
Spread a thin layer of sauce in a 9x13 baking dish.
9
Lay out 4.5 tortillas to cover the bottom
10
Spread out half of the veggies.
11
Pour half of remaining sauce over veggies.
12
Sprinkle half of the cheese.
13
Repeat with tortillas, veggies, sauce and cheese.
14
Bake for 30 minutes at 400 degrees.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, diced, 8 ounces sliced mushrooms, 1 (15 ounce) can corn, 1 (15 ounce) can black beans, and more.

Yes, Vegetarian Green Enchilada Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Green Enchilada Lasagna

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