Vegetarian Gluten Free Mexican Lasagna

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Layers of corn tortillas build the base for this hearty casserole, stacked with a smoky, spiced bean-and-corn filling and plenty of tomatoes with green chiles for a little kick. Black beans and sweet corn kernels bring heft and texture to every bite, while a blend of melted cheddar and Monterey Jack goes bubbly and golden across the top. It bakes up in one dish with clean, sliceable layers, then rests just long enough to firm up before you cut in. Finish it with sour cream, ripe avocado, and a scatter of fresh cilantro for a cool, bright contrast to all that spice. This one's a satisfying, crowd-pleasing dinner that fits easily into a vegetarian spread, no fuss required.

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Ingredients

6 servings

For the filling

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup salsa

For the layers

12 gluten free corn tortillas (6-inch)
1 ½ cups shredded cheddar cheese
1 ½ cups shredded monterey jack cheese

For serving

½ cup sour cream (optional)
1 avocado, sliced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.

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