Thanks for joining Sarah and me for Meatless Monday today. I don’t know if it’s the colder temps or what but I’ve been craving heartier more seasoned foods lately. Mexican foods have such yummy spices to them like cumin, coriander and chili pepper that make the whole house smell delicious when you cook with them. Today, I’ve taken 2 favorite dishes and combined them into one spectacular Vegetable Enchilada Lasagna.
Vegetable Enchilada Lasagna
Although I am a pasta lover at heart, I’ve been looking to replace some of those white carbs with more nutrient loaded ones. Corn tortillas make up the “pasta” layer in this Vegetable Enchilada Lasagna which make it naturally gluten free. I’ve loaded up each serving with freshly sauteed zucchini, squash, onion and peppers. Black Beans make the perfect protein accompaniment. For you non vegetarians out there, of course you can also add in another protein but I don’t think your family will miss it.
This Vegetable Enchilada Lasagna could not be easier to prep and get into the oven. I had all the veggies chopped and in the fry pan in a matter of minutes. A quick saute and you are ready to layer your lasagna for baking. The corn tortillas are the layered in between your veggies and held together with melted cheddar cheese. In 30 minutes your house smells amazing and you are ready to enjoy your Meatless Monday or Taco Tuesday creation.
You control the level of spice by using more or less Jalapeno and choosing a mild or spicy enchilada sauce. No need to chose between Enchiladas or Lasagna anymore! Everyone is going to love this delicious, healthy combination. So who’s up for Vegetable Enchilada Lasagna this week?
Vegetable Enchilada Lasagna Meatless Monday
Ingredients
- 8 yellow corn tortillas
- 1 zucchini-diced
- 1 yellow squash diced
- 1/1 C red onion-diced
- 1-2 fresh Jalapeno peppers
- 1 red or yellow pepper
- 1 C frozen corn
- 1 15 oz can black beans-drained & rinsed
- 1 15 oz can diced tomatoes
- 2 C shredded cheddar cheese
- 1 1/2 C Enchilada sauce
- 1-2 tsp coriander, cumin and chili powder
- dash of salt & pepper
Instructions
- Preheat oven to 375
- Spray a casserole dish w cooking spray
- In a large skillet Saute zucchini, onion, jalapeno, pepper and squash for 5 min
- Add spices, canned tomatoes and beans and combine
- Remove from heat
- Place 3 tortillas on bottom of casserole dish
- Add on 1/3 of veggie mixture
- 1/3 of cheese
- Repeat layering 2 more times
- Bake for 20 min until cheese is bubbly
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YUM. I’ll take a plate, please!
Easy and delicious!
This looks like a fun dinner! Thanks for sharing.
Thanks for checking it out!
This looks amazing. Just like all your recipes always do!!
Thanks friend!
You were right – I’m loving this recipe! As a “vegetarian-in-training” I’m trying to learn all that I can. I have noticed that since I cut out meat, my meals have been a little too carb based so I’m working on changing that.
Question – Do you have any beginner vegetarian resources?
It is hard not to pile on the carbs when choosing vegetarian meals. Using beans is always good bc they have a lot of fiber and protein which off sets the carbs. Please Feel free to message me w any veg questions and I am more than happy to help guide you.
Oh I’ve always wanted to try this!! I love veggies and lasagna! Not sure if my kids would like it but I know hubby would!! Thank you for sharing!
Fabulous hope you both try it out!
This is such a fun take on lasagna! It looks delicious.
I do like to mix it up and keep it interesting-thanks!
I love this idea for the corn tortillas! Yum!
Thanks! It’s a fun way to mix it up
I could eat spicy food all the time! This looks great and so easy to make vegan!
Yes if you can find a good vegan cheese it should be great!
This looks delicious! I love all the Mexican flavors!
Thanks so much I love the spicy seasonings too
Loving all the veggies and flavor packed in these! Wish I would have prepped this to come home to after a day playing in the snow.
Happy Meatless Monday!
It would be perfect to come home to. It does not take too long to prep
You know I love this! What a tasty recipe. Thanks for hosting.
Thanks so much Julie!
Look at you! You just combined two of my all time favourite foods in one. Can’t wait to make this!
Yes mine too! Thanks hope you give it a try
This recipe is so up my alley! Looking forward to making this!
Fabulous! Let me know how it goes for you
Sounds so yummy! I love the idea of replacing lasagna noodles with corn tortillas!
It is snowing here in Boulder and this veggie enchilada dish looks so warm and comforting right now! Love this!
It sure would be!
Looking good! I’m all about warm meals this month!
Thanks me too!
I have a soft spot for layered cheesy dishes 🙂 Yummmm!
Oh Don’t we all!?
I’ll definitely have to give this a try with some Nicole-friendly tortillas!
yes definitely!
I love using corn tortillas as noodles. The texture they get when they are covered in all the sauce and cheese is so tender and addicting! This looks great and in my opinion you can never gone wrong with these flavors
I might be biased but I totally agree! I hope you are seeing the comments I am posting back on your blog bc it keeps telling me I am spam 🙂
Oh, does this look delish!!!!! I never think of layering tortillas (instead of the traditional lasagne noodles), but it’s such a no-brainer. Of course, I’m all about the black beans and cheddar cheese 😉 Thanks for another awesome creation!!
Thanks for checking it out!
This will be great for summer because I always end up with an overabundance of summer squash!
Oh yes me too! I buy it all year around though
I love Mexican. And making it veggie is any easy way to make it a bit healthier. Yum!
I agree! Thanks hope you try it out
I love anything with beans so this looks amazing! I’m going to give it a try
I am definitely a bean person as well especially with cheese
I just made vegetarian enchiladas today too, right before seeing this post! Yours are way more loaded up and delish looking than mine, haha. I need to try this recipe next time!
There are so many ways to do it!
This is hands down the best combo ever! Definitely going to try this week 🙂
Well thanks so much! They will not disappoint
I can’t say no to Mexican food! This looks so yummy. I think my boyfriend and I would argue over how spicy to make it though haha. He’d just have to add more jalapenos on his half 😉
I am all about the spicy food factor!
This looks sooooo good! Will be making!
Oh yay I hope you enjoy it
Sounds delicious! I’ve made a similar recipe with corn tortillas but love that this one is loaded with veggies!
It’s all about the veggies!
Such a healthy and tasty lasagna, I am drooling, I want to taste now.
Thanks for hosting.
Well thanks so much!
Yum!
I love enchiladas, but I always find them such a pain to make. This looks so much easier!
It is way easier! Trust me 🙂
I love making enchiladas! This looks so simple and delicious!
Very simple and yes super delicious
This looks delicious, and I could easily add some ground meat to this for my meat loving husband.
You for sure can!I won’t tell anyone
Your Meatless Monday recipes seriously make me so hungry! This sounds SO yummy!!
That is kind of the idea 🙂
Yum, looks delicious! I love all the extra veggies you’ve incorporated.
Thanks so much!
Deborah this looks delicious. I think I’m going to add it to the menu for next week.
Thanks! I know you all will love it.
I make a Mexican Lasagna that’s very similar to this, and it’s always a hit. I’m sure this one would be too!
Thanks so much! Can’t beat the flavor combo!
This looks delicious! What a great hybrid of recipes!! YUM!
Thanks so much!
Awesome vegetarian dish to feed a crowd and love that it uses so many convenience foods – black beans, enchilada sauce, frozen corn. Perfect!
It is really easy to prepare and a crowd pleaser for sure
That looks so good! I am not a great cook at all, but Blue Apron has helped me tremendously past 6 months or so….maybe I will find courage to branch out more LOL
blue Apron is a great place to start! Cooking is fun when you get into it
I’ve made a dish similar to this before. It’s so yummy! Great with quinoa mixed in too.
That is a great idea too for next time!
YUM. Just so much yum about this. We just made minestrone soup that was loaded with veggies and it was crazy easy to make. This reminds me of that! Just because you sautee all the veggies together and you’re halfway there! Ben would be all over this too. Thanks for the idea!
Susie | http://milehighdreamers.com
Thanks! Minestrone soup is my other go to bc you can basically put anything in there and it’s yum
I haven’t made enchiladas in SO long! Vegas would rather have lasagna, so this is the perfect marriage for our marriage. 😉
ha definitely the best of both worlds
Such a nutrient-dense and palatable recipe, Deb! I really can’t wait to give it a try!
Thanks I really hope you do!
I love enchiladas and lasagna, so this looks like a major win!
Thanks so much!
That looks delicious, even for this carnivore. I may adapt it a bit for la familia. Yum.
You could certainly add another protein to it and it will still work.