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Mexican Lasagna Casserole (Vegan)

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“This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
  3. Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
  4. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
  5. Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
  6. Cover the refried beans with half of the pepper-onion-tomato mixture.
  7. Sprinkle entire dish lightly with 1/2 tsp cumin.
  8. Cover with half the can of corn.
  9. Cover with half the can of beans.
  10. Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
  11. Cover with a final layer of tortillas.
  12. Sprinkle with black olives.
  13. Top with the remaining 1 cup salsa.
  14. Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

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