Vegetarian Mexican Lasagna Recipe (Make-Ahead & Freeze)
In the easy vegetarian Mexican lasagna recipe, tortillas are layered with a savory filling of beans, cheese, veggies, and Mexican seasonings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Baking dish
- Pie server
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Spatula
- Plastic wrap
- Aluminum foil
- Zip-top bag
- Refrigerator
- Freezer
- Microwave
Ingredients
- 1 tablespoon olive ((vegetable or canola oil))
- 1 onion ((chopped))
- 1 teaspoon ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon minced garlic
- ¼ cup tomato paste
- 1 (14-ounce) can chopped tomatoes ((drained; 1/3 cup juice reserved))
- 2 (15.5-ounce) cans white, black, or kidney beans ((or a mixture of any two; drained and rinsed))
- Kosher salt and freshly ground black pepper ((to taste))
- 1 (15-ounce) can sweet corn kernels ((drained))
- 3 cups roughly chopped spinach
- 4 medium sized (8-inch) flour tortillas
- 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
- Chopped fresh cilantro ((for garnish; optional))
- Sour cream ((to serve; optional))
- Salsa ((to serve; optional))
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