Vegetarian Green Enchilada Lasagna
"My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!"
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 lasagna
- Serves:
- 4-6
ingredients
- 1 small onion, diced
- 8 ounces sliced mushrooms
- 1 (15 ounce) can corn
- 1 (15 ounce) can black beans
- 3 cups Baby Spinach
- 9 corn tortillas
- 2 cups mexican style cheese
- 1⁄2 teaspoon garlic salt or 1/2 teaspoon goya adobo seasoning
- 1⁄2 teaspoon black pepper
- 1 (10 ounce) can green enchilada sauce
- 1 1⁄2 cups tomatillo salsa
directions
- Preheat the oven to 400 degrees fahrenheit.
- Saute the onion until translucent.
- Add garlic salt and black pepper.
- Add mushrooms and cook until tender.
- Add corn and black beans to heat through.
- Add spinach and cook until wilted.
- Mix together the enchilada sauce and salsa.
- Spread a thin layer of sauce in a 9x13 baking dish.
- Lay out 4.5 tortillas to cover the bottom
- Spread out half of the veggies.
- Pour half of remaining sauce over veggies.
- Sprinkle half of the cheese.
- Repeat with tortillas, veggies, sauce and cheese.
- Bake for 30 minutes at 400 degrees.
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Reviews
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We loved this meal! Cheap, easy & quick to prepare! I cut the recipe roughly in half and then used an 8x8in pan since it's just two of us - made enough for dinner, and two rounds of lunches. I used Penzey's adobo seasoning in place of the black pepper (I used alot though!), Frontera tomatillo salsa (delicious!) and made it vegan by using daiya. We added chopped avocado and tomato as a topping when serving. Delicious! Thank you!! -
I thought this was going to be weird before I made it (I think I thought it would be like eating nachos in a casserole form). But it turns out the concept is really good (it really is more like Mexican flavored lasagne). I added various veggies that were in the fridge (including bell peppers, tomato slices, and green onions) and added some chili flakes. One thing I noticed was that the tortilla kind of got lost in amongst my filling (could be because I used like way more stuff than the recipe), so I think I will double layer the tortillas next time. Overall, a very nice vibrant Mexican-flavored casserole dish. Muy bien!
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Usually I am not a vegetarian food fan, but we had guests over that were vegetarian so I tried this meal and it was great! I don't know what I would change about it, the green sauce was perfect. I am keeping this recipe on file.
Tweaks
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We loved this meal! Cheap, easy and quick to prepare! I cut the recipe roughly in half and then used an 8x8in pan since it's just two of us - made enough for dinner, and two rounds of lunches. I used Penzey's adobo seasoning in place of the black pepper (I used alot though!), Frontera tomatillo salsa (delicious!) and made it vegan by using daiya. We added chopped avocado and tomato as a topping when serving. Delicious! Thank you!!
