This vegetarian Mexican lasagna bake is so delicious and easy to make. Think enchiladas meet lasagna, in this crossover enchilada casserole dish! This is the perfect entrée to bring to a pot lock or group gathering.
Preheat oven to 375° F. Place the Ninja PossiblePan over medium-high heat and preheat for 3 minutes.
Step 2
Add butter and oil. Once the butter is melted, add the mushrooms and sauté until the liquid has evaporated and the mushrooms start browning, about 7 to 10 minutes. Add the onion, pepper, and taco seasoning mix. Sauté until the vegetables are softened and lightly browned, about 5 to 7 minutes.
Step 3
Add the corn, black beans, cilantro, and enchilada sauce. Stir to thoroughly combine and cook until the sauce is warm throughout, about 2 to 3 minutes. Remove pan from heat, transfer mixture to a bowl, and set aside.
Step 4
In the same pan (no need to wipe clean), evenly spread 1 cup cheese, place 1 tortilla on top, then evenly spread 1 cup of the veggie/bean mixture over the tortilla. Repeat this step using 1/2 cup cheese at a time until all ingredients from the bowl are gone. It is okay if the layers reach the top of the pan. Top the Mexican lasagna with a tortilla and lightly press down to compact the layers.
Step 5
Transfer the pan to the oven and cook for 25 minutes. When cooking is complete, remove the pan from the oven and let cool for 10 minutes. Cover the pan with a large plate, then carefully flip the lasagna out of the pan. Serve with salsa and sour cream as desired.
Add butter and oil. Once the butter is melted, add the mushrooms and sauté until the liquid has evaporated and the mushrooms start browning, about 7 to 10 minutes. Add the onion, pepper, and taco seasoning mix. Sauté until the vegetables are softened and lightly browned, about 5 to 7 minutes.
1 tablespoon
unsalted butter
2 tablespoons
canola oil
283.5g
sliced white mushroom
1
medium yellow onion, peeled, diced
1
green bell pepper, deseeded, diced
1 packet
taco seasoning mix
28.35g
sweet corn, drained
1 can (15 1/4 ounces)
black beans, drained, rinsed
Add the corn, black beans, cilantro, and enchilada sauce. Stir to thoroughly combine and cook until the sauce is warm throughout, about 2 to 3 minutes. Remove pan from heat, transfer mixture to a bowl, and set aside.
1 tablespoon
unsalted butter
2 tablespoons
canola oil
283.5g
sliced white mushroom
1
medium yellow onion, peeled, diced
1
green bell pepper, deseeded, diced
1 packet
taco seasoning mix
28.35g
sweet corn, drained
1 can (15 1/4 ounces)
black beans, drained, rinsed
In the same pan (no need to wipe clean), evenly spread 1 cup cheese, place 1 tortilla on top, then evenly spread 1 cup of the veggie/bean mixture over the tortilla. Repeat this step using 1/2 cup cheese at a time until all ingredients from the bowl are gone. It is okay if the layers reach the top of the pan. Top the Mexican lasagna with a tortilla and lightly press down to compact the layers.
1 tablespoon
unsalted butter
2 tablespoons
canola oil
283.5g
sliced white mushroom
1
medium yellow onion, peeled, diced
1
green bell pepper, deseeded, diced
1 packet
taco seasoning mix
28.35g
sweet corn, drained
1 can (15 1/4 ounces)
black beans, drained, rinsed
Transfer the pan to the oven and cook for 25 minutes. When cooking is complete, remove the pan from the oven and let cool for 10 minutes. Cover the pan with a large plate, then carefully flip the lasagna out of the pan. Serve with salsa and sour cream as desired.
1 tablespoon
unsalted butter
2 tablespoons
canola oil
283.5g
sliced white mushroom
1
medium yellow onion, peeled, diced
1
green bell pepper, deseeded, diced
1 packet
taco seasoning mix
28.35g
sweet corn, drained
1 can (15 1/4 ounces)
black beans, drained, rinsed
