Vegan Enchilada Lasagna: Combining an Italian Favorite with Mexican Flavors

Hi Friends!

I think I’ve mentioned that I am Italian so of course I LOVE pasta. During the holidays, my family eats lasagna, not just any ‘traditional’ holiday dish. My boyfriend and I also have a real hankering for Mexican flavors. When we visited LA this past year, I don’t think a day went by when one of us didn’t get something from a taco truck.

So how do you combine the best of both worlds? Easy. Make an enchilada lasagna. Many vegetarian recipes for this concept already exist online (but most call this a casserole); however, it’s a little harder to find a vegan version that lives up to your expectations – and that of your omnivore friends.

That’s why I’ve decided to share my tried and true version of this dish. The best part – it’s even better as leftovers or a pre-made dish made at the beginning of the week!

I hope you enjoy this recipe, as much as I enjoy eating it! Oh, and please feel free to share widely, just give me some credit or a link back. Thanks!


Vegan Enchilada Lasagna

Prep Time: ~15 minutes; Cook Time: ~30 minutes; Yield: Serves 6

Ingredients/ shopping list:

  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 1 jalepeno, minced (You can also use another pepper of choice! Sometimes I like to use serranos instead.)
  • 3-4 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 1 can black beans
  • 1 can corn
  • salt, to taste (fresh ground is best)
  • pepper, to taste (fresh ground is best)
  • 1+ cans enchilada sauce (Depending on how ‘saucy’ you like it. I use one can of the Frontera brand sauce.)
  • ~12 six inch corn tortillas
  • 1 bag daiya cheese (use whatever flavor you like)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne


    1. Preheat your oven to 350 F.

    2. Chop your red and green peppers and onion. Drizzle some olive oil in a pan and sauté the veggies until they turn bright but still have a little crunch. Add in the minced jalapeño and garlic. Season with a little salt and pepper. Sauté another few minutes. (The veggies should be almost cooked, but not completely).

    3. Remove from heat and let cool to room temperature. Once cool, transfer to a large mixing bowl and combine with the can of black beans and corn. Toss all ingredients with the cumin, chili powder, and cayenne.

    4. Get a 9×12 glass baking dish and your enchilada sauce. Spread the bottom and sides of the dish with sauce. Add a layer of tortillas completely covering the bottom of the pan. Top with 1/2 the veggie/bean filling and 1/3 the cheese. Add another layer of tortillas and completely cover with enchilada sauce. Repeat this process.

    5. End with a final layer of tortillas smothered in the remaining cheese and sauce. Cover with tented aluminum foil (so the cheese doesn’t stick!)

    6. Bake for 20 minutes. Remove the tented foil and bake ~5-10 minutes until the cheese is fully melted and the enchilada lasagna is nice and bubbly.

    7. Remove from oven and let cool for at least 15 minutes so it ‘settles.’



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