This dish is definitely rated in my top ten favorites on the blog so far. The layers of flavor of this Mexican inspired lasagna make me smile in delight when I take a bite. The spicyness level depends on a few things: how hot your jalapenos are and how many you use. Mexican lasagna is like a taco casserole, or a layered soft taco. You can change up the fillings layers to anything you want. I do like keeping it pretty simple most of the time. Although I did whip up the sauce portion from scratch, it doesn't take much time to assemble and bake.

Mexican Lasagna [Vegan, Gluten-Free]

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Cooking Time



  • 10 corn tortillas
  • 1 cup refried beans
  • 3 medium tomatoes - diced
  • 1 medium onion - sliced
  • 1 large red pepper - sliced
  • 1/2 cup jalapenos
  • 1 Tbsp oregano
  • 1 tsp red pepper flakes
  • 1 avocado - diced
  • hot sauce - to taste


  1. Pre-heat oven to 350F.
  2. In a large pan, water sauté the onions on medium/high heat until translucent, about 3 minutes. Mince 1/4 cup of the jalapeños. Add in the tomatoes, red pepper, minced jalapeño and spices.
  3. In a casserole dish or oven safe plate, add a little sauce in the bottom then layer a tortilla, some beans and sauce and keep layering until none is left.
  4. Bake in the oven for 25-30 minutes. Top with jalapeños, avocado and hot sauce as desired.
  5. Enjoy!

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Nutritional Information

Total Calories: 1170 | Total Carbs: 187 g | Total Fat: 32 g | Total Protein: 34 g | Total Sodium: 1109 g | Total Sugar: 25 g (Per Serving) Calories: 585 | Carbs: 94 g | Fat: 16 g | Protein: 17 g | Sodium: 555 g | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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