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A close-up shot of a layered Mexican Lasagna slice on a white plate, topped with melted cheese, black olives, and cilantro.

Cheesy Veggie Mexican Lasagna with Black Beans and Corn

This hearty and flavorful Cheesy Veggie Mexican Lasagna layers tortillas with a vibrant mix of black beans, corn, bell peppers, onions, and a rich enchilada sauce, all generously covered in melty cheese for a comforting family meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Veggie Filling
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained (or 1.5 cups frozen corn)
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • to taste Salt and black pepper
  • 1/4 cup fresh cilantro chopped, optional
For the Sauce & Cheese Layers
  • 1 can red enchilada sauce 19 oz
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups Monterey Jack cheese shredded
  • 2 cups cheddar cheese shredded, or a Mexican blend
For Assembly
  • 12-15 flour tortillas 8-inch, burrito size (or corn tortillas for gluten-free)

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Prepare the Veggie Filling
  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  2. Stir in the rinsed black beans, drained corn, undrained diced tomatoes, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 5-10 minutes, allowing flavors to meld and some liquid to reduce. Season with salt and pepper to taste. Remove from heat and stir in fresh cilantro if using.
Prepare the Sauce & Oven
  1. In a medium bowl, whisk together the enchilada sauce and sour cream until smooth. This will be the creamy sauce for layering.
  2. Preheat your oven to 375°F (190°C).
Assemble the Lasagna
  1. Spread about 1/2 cup of the enchilada sauce mixture evenly on the bottom of a 9x13 inch baking dish.
  2. Arrange a single layer of 3-4 tortillas over the sauce, overlapping slightly as needed to cover the bottom.
  3. Spread about 1/3 of the veggie filling evenly over the tortillas.
  4. Sprinkle with about 1 cup of the shredded cheese mixture.
  5. Drizzle about 1/3 of the remaining enchilada sauce mixture over the cheese.
  6. Repeat the layers: tortillas, veggie filling, cheese, sauce, for two more times, making 3 layers in total.
  7. For the final layer, place tortillas, spread any remaining veggie filling (if any, otherwise skip), and top generously with the remaining shredded cheese.
Bake & Serve
  1. Cover the baking dish loosely with aluminum foil.
  2. Bake for 25 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden, and the edges are simmering.
  4. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it set and makes for cleaner slices.
  5. Serve hot, optionally garnished with extra fresh cilantro, sour cream, or avocado slices.

Notes

Make Ahead: Assemble the lasagna ahead of time, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.
Spice Level: Add a pinch of cayenne pepper or a chopped jalapeño with the bell peppers for extra heat.
Protein Boost: Add cooked shredded chicken or ground beef/turkey to the veggie filling for a non-vegetarian option.
Gluten-Free: Use corn tortillas instead of flour tortillas.