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Tired of traditional lasagna? Try this Mexican-inspired version that swaps out pasta for tortillas and adds bold, zesty flavors! Packed with black beans, corn, salsa, and gooey cheese, this Mexican Lasagna is a quick and easy dinner that’s perfect for anyone craving a tasty vegetarian meal that’s ready in under 30 minutes.

Why You’ll Love Mexican Lasagna

Easy to Make: This recipe comes together quickly with just a few simple steps. No need to boil lasagna noodles—just layer tortillas and your delicious Mexican ingredients.
Bold Flavors: With salsa, black beans, and cheese, this dish is packed with flavor. Every bite brings a mix of creamy, cheesy, and slightly spicy goodness!
Perfect for Vegetarians: This meatless lasagna is hearty and filling, thanks to the beans and cheese. Even meat lovers won’t miss the meat!
Versatile Ingredients: You can easily adjust the level of spice by choosing your favorite salsa, and feel free to add other ingredients like jalapeños or olives for extra flavor.
Great for Leftovers: Mexican lasagna tastes just as good (if not better) the next day! It reheats beautifully, making it a perfect meal for meal prepping or busy weeknights.

Ingredients For Mexican Lasagna

Flour Tortillas: Used instead of lasagna noodles to create the layers.
Black Beans: A great source of protein, adding texture and flavor to the dish.
Vegetarian Refried Beans: Provides a creamy, hearty base for each layer.
Corn: Adds a bit of sweetness and texture.
Salsa: The key to flavor; you can choose mild, medium, or spicy based on your preference.
Green Onions: Adds freshness and a mild onion flavor.
Shredded Cheese: Melts beautifully over the lasagna, adding that irresistible cheesy top layer.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

This Mexican-style lasagna recipe uses flour tortillas instead of pasta! This combination of Mexican flavors is so tasty – beans, corn, salsa, cheese and tortillas. The ingredients are layered like lasagna in a baking dish and baked in the oven until piping hot – yum!

Mexican lasagna recipe has no meat in it, so it’s a perfect vegetarian main dish. It’s extremely filling and tasty, so even meat eaters love it! Mexican lasagna is much easier to make then traditional lasagna – you don’t need to boil the lasagna noodles and don’t need to pre-cook any ingredients. Just layer the ingredients into the baking dish and bake in the oven – this recipe is perfect for busy people!

Kitchen Tools You Need To Make Mexican Lasagna

9×13 Baking Dish: Perfect size for layering the tortillas and ingredients.
Large Mixing Bowl: To mix the beans, corn, salsa, and green onions together.
Measuring Cups: To measure out the salsa and cheese.
Microwave: Used to warm the tortillas before layering.
Spatula: For spreading the bean mixture evenly over the tortillas.

How To Make Mexican Lasagna

Preheat your oven to 400°F and grease a 9×13 inch baking dish.
In a large bowl, mix together the black beans, refried beans, corn, salsa, and chopped green onions.
Warm the tortillas in the microwave to make them easier to work with.
Place two tortillas at the bottom of your prepared baking dish.
Spread half of the bean mixture over the tortillas, then add another layer of tortillas.
Spread the remaining bean mixture, and finish with the last two tortillas on top.
Generously sprinkle shredded cheese over the top layer.
Bake for 20 minutes or until the cheese is melted and bubbly.
Let it cool slightly before slicing and serving.

Mexican lasagna also reheats very well, it’s just as tasty the next day, so you can always refrigerate the leftovers and enjoy them again tomorrow!

Serving Suggestions

Serve your Mexican lasagna with a dollop of guacamole or sour cream for extra creaminess.
Garnish with fresh cilantro and a squeeze of lime juice to brighten up the flavors.
Pair with a side of Mexican rice or a spring mix salad to make it a complete meal.
Add a little heat by serving with pickled jalapeños or hot sauce on the side.
This dish also goes great with a refreshing margarita or a cool glass of pina colada!

Tips For Success

Layering is Key: Be sure to spread the bean mixture evenly between the tortilla layers to get the best flavor in every bite. If one layer is too thick or thin, it can throw off the balance of the dish.
Use Fresh Tortillas: Warming the tortillas in the microwave makes them easier to handle and helps prevent them from tearing while assembling. This also helps them soften and absorb the flavors as they bake.
Customize the Spice Level: You can easily adjust the heat in this recipe by choosing a salsa that suits your taste—mild for less heat or spicy for a kick! You could even add a layer of jalapeños or sprinkle some chili flakes between the layers for extra spice.
Don’t Overbake: Keep an eye on your lasagna during the last few minutes of baking. You want the cheese to be melted and slightly bubbly, but not burnt. If it starts to brown too quickly, cover it loosely with foil.
Let It Rest: Once out of the oven, let the lasagna sit for a few minutes before cutting into it. This allows it to firm up and makes it easier to cut clean squares without it falling apart.

Variations And Substitutions

Meat Lovers Option: If you’re not following a vegetarian diet, you can add some seasoned ground beef, chicken, or turkey to this recipe. Simply cook the meat with taco seasoning and layer it in with the beans and tortillas for a heartier dish.
Low-Carb Version: Swap out the flour tortillas for low-carb or whole wheat tortillas to make this dish lighter and more suitable for a low-carb diet. You can also add more vegetables like zucchini or bell peppers to replace one of the tortilla layers.
Vegan Mexican Lasagna: To make this recipe vegan, use dairy-free shredded cheese and refried beans that are made without lard. You can also add in vegan crumbles or extra vegetables like spinach or mushrooms for added texture and flavor.
Add Extra Veggies: For a more nutrient-packed version, you can mix in diced bell peppers, chopped spinach, or even sautéed mushrooms into the bean mixture. These veggies add both color and texture to the dish.
Gluten-Free Option: Make this recipe gluten-free by using corn tortillas instead of flour tortillas. Be sure to check the labels on your salsa and refried beans to ensure they are also gluten-free.

Storage and Reheating

Storage: Once the Mexican lasagna has cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, so it tastes just as good the next day!
Freezing: To freeze, wrap individual portions in plastic wrap or foil, then place them in a freezer-safe container or bag. It will keep in the freezer for up to 3 months.
Reheating (Fridge): To reheat leftovers from the fridge, simply microwave individual portions for 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F for 10-15 minutes.
Reheating (Frozen): If reheating from frozen, thaw the lasagna in the fridge overnight before reheating in the oven at 350°F for about 20 minutes, or until fully heated through. You can also microwave it on a lower power setting to reheat evenly.

Frequently Asked Questions

Can I make Mexican lasagna ahead of time?

Yes, Mexican lasagna is perfect for making ahead of time. You can assemble the dish, cover it tightly with foil or plastic wrap, and store it in the refrigerator for up to 24 hours before baking. When you’re ready to serve, just pop it in the oven and bake according to the recipe instructions.

Can I freeze Mexican lasagna before baking?

Absolutely! You can freeze the unbaked Mexican lasagna by assembling the layers and then wrapping it tightly in plastic wrap and foil. Store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

What can I serve with Mexican lasagna?

Mexican lasagna pairs well with a variety of side dishes, such as Mexican rice, a fresh green salad, or guacamole. You could also serve it with tortilla chips and salsa or a side of refried beans to complement the flavors.

How do I prevent the tortillas from getting soggy?

The key to preventing soggy tortillas is to use a thick salsa and avoid adding too much liquid. Drain any excess liquid from the corn and beans to reduce moisture. Letting the lasagna rest for a few minutes after baking will also help the layers set and avoid sogginess.

Can I use different types of beans in this recipe?

Yes! While black beans are commonly used, you can substitute pinto beans, kidney beans, or even a combination of different beans. This allows you to adjust the flavors and textures to suit your taste.

Other Easy Lasagna Recipes

Quick No-Boil Spinach Lasagna with 5 Ingredients: This easy lasagna recipe skips boiling noodles and packs in fresh spinach for a delicious, quick meal with minimal effort.

Air Fryer Frozen Lasagna Cooking Instructions: Learn how to cook frozen lasagna perfectly in the air fryer for a quick and hassle-free dinner option.

Simple Eggplant Lasagna for Vegetarians: This healthy eggplant lasagna is a meatless twist on the classic, layering tender eggplant slices with rich tomato sauce and cheese.

Low-Carb Ground Turkey Lasagna Recipe: A lighter take on lasagna, this recipe uses ground turkey and low-carb ingredients for a delicious, guilt-free meal.

Green Pepper Vegetable Lasagna Dish: Packed with fresh vegetables and green peppers, this lasagna is a wholesome, satisfying option for veggie lovers.

Classic Meat Sauce and Ricotta Lasagna Recipe: Enjoy this comforting lasagna made with a hearty meat sauce and creamy ricotta, perfect for a family dinner.

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