Vegetarian Mexican Lasagne Recipe

Name: Vegetarian Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 sweet onion, chopped; 1 red onion, chopped; 4 garlic cloves, chopped; 2 tablespoons flour; 2 teaspoons chili powder; 2 teaspoons paprika; 1 ½ teaspoons salt; 1 ½ teaspoons instant minced onion; 1 teaspoon cumin; ½ teaspoon cayenne pepper; ½ teaspoon garlic powder; ¼ teaspoon oregano; 2 (14 1/2 ounce) cans diced tomatoes; 2 cups frozen corn; 30 ounces canned black beans, rinsed and drained; 2 large red bell peppers, stemmed, seeded and diced; 1 bunch fresh cilantro, stemmed, roughly chopped; 30 corn tortillas; 1 teaspoon butter; 16 ounces cheddar cheese, shredded; 16 ounces monterey jack cheese, shredded; 2 chipotle chiles in adobo, seeded and minced; 2 cups sour cream; 2 cups guacamole; 1 cup black olives, sliced

Servings: persons

2 tablespoons olive oil
1 sweet onion, chopped
1 red onion, chopped
4 garlic cloves, chopped
2 tablespoons flour
2 teaspoons chili powder
2 teaspoons paprika
1 ½ teaspoons salt
1 ½ teaspoons instant minced onion
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon oregano
2 (14 1/2 ounce) cans diced tomatoes
2 cups frozen corn
30 ounces canned black beans, rinsed and drained
2 large red bell peppers, stemmed, seeded and diced
1 bunch fresh cilantro, stemmed, roughly chopped
30 corn tortillas
1 teaspoon butter
16 ounces cheddar cheese, shredded
16 ounces monterey jack cheese, shredded
2 chipotle chiles in adobo, seeded and minced
2 cups sour cream
2 cups guacamole
1 cup black olives, sliced

1
Preheat oven to 350.
2
Heat oil in a wide, deep skillet and saute onions and garlic until soft.
3
Season with salt and pepper.
4
Combine flour, chili powder, paprika, salt, instant minced onion, cumin, cayenne, garlic powder and oregano (or use 2 envelopes of taco seasoning) and add to skillet.
5
Cook, stirring, until well mixed, about 2 minutes.
6
Add tomatoes and their juices, corn, beans, bell pepper and cilantro, stirring until just heated through.
7
Stack tortillas on a microwave safe plate and cover with a damp paper towel.
8
Microwave on high for 60 seconds to soften.
9
Butter a deep lasagne pan (mine is about 10 x 14 x 4) and line the bottom with 6 tortillas.
10
Ladle 3/4 cup - 1 cup vegetable mixture over tortillas and spread to distribute evenly.
11
Top with shredded cheeses.
12
Repeat layers four more times, making sure each tortilla is covered or at least dampened by filling.
13
Bake 30 - 45 minutes at 350.
14
Let stand 5 - 10 minutes.
15
Meanwhile, combine chipotle and sour cream, adjusting heat to taste.
16
Cut 8 - 12 squares and offer adobo sour cream, guacamole and olives as toppings.

2488

kcal

Calories

118

Fat

276

Carbs

115

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 26 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 sweet onion, chopped, 1 red onion, chopped, 4 garlic cloves, chopped, and more.

Yes, Vegetarian Mexican Lasagne 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 Mexican Lasagne

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