Mexican Tortilla Lasagna is a healthy alternative to traditional lasagna. Made with quinoa, lots of Tex-Mex southwest flavours, and packed with protein and fiber.
This easy layered tortilla casserole can be assembled in advance. Versatile, customizable, and perfect for meatless meals. You may also enjoy this vegetarian burrito recipe too.
I love working with quinoa. Affordable, easy to find and it is such a great plant-based protein.
We absolutely love Mexican food. By far our favourite for themed dinner nights. These mini quinoa casseroles are always a hit. Meatless, gluten-free, and can be baked in the oven or cooked in the microwave.
RECIPE and INSTRUCTIONS for this vegetarian Mexican lasagna can be found at the bottom of this post.
If you are a fan of enchilada casserole, this easy Mexican lasagna with tortillas and quinoa filling will be a hit for sure. The perfect taco casserole.
Ingredients For Vegetarian Tortilla Lasagna
- cooked quinoa
- black beans
- canned tomatoes
- avocado oil
- Mexican seasoning
- shredded cheese
- 10-inch tortillas
Be sure to check out the suggestions and recipe tips below.
Meatless Mexican Lasagna With Tortillas
A healthy and easy-to-make layered casserole that is sure to be a hit at the dinner table. Full instructions are in the recipe card below.
- Pre-cook the quinoa and have it ready. Dice the onions and grate the cheese.
- Cook the filling.
- Layer the casserole.
- Cover and bake.
Once out of the oven, allow to cool before slicing. The cheesy quinoa, corn, and black bean filling layered between tortillas is hearty and delicious. Add some tasty toppings and enjoy.
Quinoa needs to be pre-cooked for this filling. This can be done a few days in advance or the day of. The choice is yours.
Tortillas can be plain, whole wheat, or flavoured. I used siracha flavoured in this recipe. I like the 10-inch size since they fit nicely in the baking pan. You can use smaller ones if you like. You may have to cut them to fit properly in your pan.
Cheese can be marble, cheddar, mozzarella, or anything you like.
Corn can be frozen or canned. You do not need to thaw.
Toppings are like icing on a cake. You can use anything you like. Sour cream, olives, avocados, salsa, guacamole, or Greek yogurt. The choices are endless.
Make ahead and have the casserole ready to pop in the oven. I would add the final layer of cheese just before baking. You can freeze the entire casserole before baking. Baking time will increase, so be sure to check it is hot and cooked through before serving.
Store leftovers wrapped in the fridge for 3-4 days. Reheat in the oven. You can also freeze for longer storage.
The healthy Mexican lasagna with quinoa is sure to please. Flavourful, easy to make, and so affordable.
A complete gluten-free plant protein that contains all of the nine essential acids and is high in fiber.
It comes in a variety of colours such as white, red, and black. Each has a slightly different taste. It also is available in flakes a great alternative to oatmeal. Quinoa flour is perfect for gluten-free baking.
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You may also enjoy these delicious quinoa recipes:
Vegetarian Tortilla Lasagna
- 16 ounces quinoa pre-cooked
- 3 ounces corn
- 8 ounces black beans drained and rinsed
- 4 ounces onion diced
- 28 ounces canned crushed tomatoes
- 1 tablespoon avocado oil
- 1 tablespoon Mexican seasoning
- 8 ounces shredded marble cheese
- 4 ounces salsa
- 4 large tortillas 10 inch size
- Pre-cook the quinoa according to package directions. Set aside.
- Preheat oven to 375ºF, and spray an 8×8 inch baking pan with cooking spray.
- Heat the oil in a large pan over medium high heat. Add the onion and cook until softened (about 3-4 minutes).
- Add the Mexican seasoning and cook for an additional minute.
- Add the cooked quinoa, black beans, corn, and crushed tomatoes. Continue to cook until the filling is hot and bubbly. Remove and set aside.
- Place 1 tortilla into the prepared baking dish.
- Divide the filling into 3. Divide the grated cheese into 4.
- Spread ⅓ of the filling on top of the tortilla. Top ¼ of the cheese.
- Repeat this process for 2 more layers. You will have 3 layers at this point.
- Place the last tortilla on top of the casserole. Spread with salsa and add the remaining cheese.
- Cover the layered casserole with foil. I like to spray the foil with cooking spray so the cheese does not stick.
- Place into the preheated oven for 25 minutes. Remove the foil and continue to bake for an additional 10 minutes until the cheese is melted.
- Remove, allow to cool for several minutes. Cut and serve. Add your toppings and enjoy.