Vegetarian Mexican Lasagna is fast, easy and delicious! Layers of tasty goodness come together in a flash. The combination of appetizing ingredients include, Mission Flour Tortillas, Red and Green Bell Peppers, Green Giant White Shoepeg Corn, Knorr Spanish Rice, MorningStar Farms Veggie Grillers Crumbles, Old El Paso Taco Seasoning, Bush’s Black Beans, RoTel, McCormick Perfect Pinch Italian Seasoning, Fresh Cilantro, Old El Paso Red Enchilada Sauce and Shredded Cheese.
Looking for that simple weekday dinner?! This is a meal the whole family will enjoy. This is a great dish to task those little helpers within dinner planning. Not only will kids love to help, they will love to eat it!
-INGREDIENTS-
3 Mission Flour Tortillas
1 Red Bell Pepper
1 Green Bell Pepper
6 Tbsp. Green Giant White Shoepeg Corn
6 Tbsp. Knorr Spanish Rice
MorningStar Farms Veggie Grillers Crumbles
1 Packet Old El Paso Taco Seasoning
6 Tbsp. Bush’s Black Beans
1 Can RoTel
McCormick Perfect Pinch Italian Seasoning
1 Handful Fresh Cilantro (rinsed and chopped)
4 Tbsp. Old El Paso Red Enchilada Sauce
1/2 Cup Shredded Cheese
-INSTRUCTIONS-
-HOW TO MAKE VEGETARIAN MEXICAN LASAGNA-
Preheat oven to 400 degrees.
Begin by draining and rinsing black beans and shoepeg corn in strainer, set aside.
Next drain Rotel and set aside.
Wash, chop and sauté bell peppers with olive oil and Italian seasoning, set aside.
Now, it’s time to make the Spanish rice (according to packet instructions), set aside.
Then, make the veggie grillers crumbles according to package; ending with adding the taco seasoning packet and a splash of water to simmer for an additional minute.
Once everything is rinsed, chopped and cooked, you are ready to assemble the lasagna.
Start by taking a tortilla and placing it in the bottom of a circular baking dish. (NOTE: if you do not have a circular baking dish you can use a square dish and cut tortillas in half and fit them around baking dish with straight edges facing the straight edges of the dish.)
The next layer, spread evenly across tortilla “meat”, followed by rice, peppers, tomatoes, beans, corn, sprinkle of fresh cilantro and Italian seasoning.
After adding all ingredients, cover with another tortilla and repeat an additional layer of filling.
Top off with a tortilla, enchilada sauce and finish with cheese and Italian seasoning on top. Place in oven for 15 minutes and broil for 3 minutes or until cheese is bubbly.
Allow to cool for 5 minutes.
Top with sour cream, Mae Ploy or your favorite salsa, eat and enjoy!
-YOU SHOULD TRY THIS-
I like to plate this starting with shredded lettuce and top with sour cream, Mae Ploy or salsa.
VEGETARIAN MEXICAN LASAGNA
Vegetarian Mexican Lasagna is fast, easy and delicious! Layers of tasty goodness come together in a flash. A combination of appetizing ingredients.
Ingredients
- 3 Mission Flour Tortillas
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 6 Tbsp. Green Giant White Shoepeg Corn
- 6 Tbsp. Knorr Spanish Rice
- MorningStar Farms Veggie Grillers Crumbles
- 1 Packet Old El Paso Taco Seasoning
- 6 Tbsp. Bush's Black Beans
- 1 Can RoTel
- McCormick Perfect Pinch Italian Seasoning
- 1 Handful Fresh Cilantro (rinsedchopped)
- 4 Tbsp. Old El Paso Red Enchilada Sauce
- 1/2 Cup Shredded Cheese
Instructions
Preheat oven to 400 degrees.
Begin by draining and rinsing black beans and shoepeg corn in strainer, set aside.
Next drain Rotel and set aside.
Wash, chop and sauté bell peppers with olive oil and Italian seasoning, set aside.
Now, it's time to make the Spanish rice (according to packet instructions), set aside.
Then, make the veggie grillers crumbles according to package; ending with adding the taco seasoning packet and a splash of water to simmer for an additional minute.
Once everything is rinsed, chopped and cooked, you are ready to assemble the lasagna.
Start by taking a tortilla and placing it in the bottom of a circular baking dish. (NOTE: if you do not have a circular baking dish you can use a square dish and cut tortillas in half and fit them around baking dish with straight edges facing the straight edges of the dish.)
The next layer, spread evenly across tortilla "meat", followed by rice, peppers, tomatoes, beans, corn, sprinkle of fresh cilantro and Italian seasoning.
After adding all ingredients, cover with another tortilla and repeat an additional layer of filling.
Top off with a tortilla, enchilada sauce and finish with cheese and Italian seasoning on top. Place in oven for 15 minutes and then broil for 3 minutes or until cheese is bubbly.
Allow to cool for 5 minutes.
Top with sour cream, Mae Ploy or your favorite salsa, eat and enjoy!
Notes
I like to plate this starting with shredded lettuce and top with sour cream, Mae Ploy or salsa.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 555mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 5g
(Nutritional information is only an estimate. Nutrition content with fluctuate depending on brands and personal approach.)
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