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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Enchilada Lasagna

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Enchilada lasagna brings Mexican flavors and Italian layers to this veggie loaded weeknight meal. With layers of tomato salsa, corn tortillas, veggies, and beans, then topped with cheese and black olives, you’ll have a complete healthy meal rich in nutrients, and high in fiber and protein all in one pan!

vegetarian enchilada lasagna, a piece cut and pictured on a white plate with the full casserole in the background, top view

Is it possible to combine Mexican and Italian food, to create a lasagna that reminds you of an enchilada? That’s the question I was asking myself last week when I experimented with this recipe. And the answer was a resounding: yes!

This Vegetarian Enchilada Lasagna is the perfect Italian and Mexican fusion dish. It’s easy to make vegan, naturally gluten-free, and it’s perfect if you are feeding a crowd. It’s also super kid-friendly, and an easy way to sneak in extra veggies if you have picky eaters.

vegetarian enchilada lasagna, a piece cut and pictured on a white plate with a fork

This recipe took about 45 minutes to make, including baking time. And the portions were just the right size!

Kitchen Tools and Equipment You’ll Need to Make Enchilada Lasagna

ingredients for vegetarian enchilada lasagna: tortillas, spices, corn, salsa, spinach, onions, tomatoes, refried black beans, olives and cheese

How to make this Vegetarian Enchilada Lasagna – Step by Step

Step 1: Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.

Red onion, red pepper, garlic and corn sauteed in a pan

Step 2: Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.

refried black beans and taco seasoning sautéed in a pan

Step 3: Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.

taco seasoning added to veggies in a pan

Step 4: Start assembling your “lasagna”! In an 8×8 baking dish (or larger depending on how many people you’re making this for) – start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.

tortillas layered in a baking dish with salsa underneath

Step 5: Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.

tortillas topped with refried beans, veggies and salsa

Step 6: More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.

Step 7: Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!

enchilada lasagna topped with cheese, salsa and olives

Step 8: Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

enchilada lasagna baked out of the oven, top view

Serve and devour.

It was a huge hit with my whole family. Everyone (kids included) thought it had just the right level of spice and flavor without being too hot. Of course, if you like things extra spicy you can always add a hotter salsa or some cayenne pepper to your dish!

What Makes This Enchilada Lasagna Healthy?

This Enchilada Lasagna not only quenches your craving for Mexican flavors, but it’s full of plant protein, and fiber. Here are some of the ways this Enchilada Lasagna packs a healthy dose of nutrition in every bite:

  • Tons of veggies: You’ll be able to sneak in a large serving of vegetables with this dish as it’s loaded with corn, onions, red pepper, and spinach. The veggies bring vitamins, minerals and fiber to this recipe. The spinach especially is rich in carotenoids, vitamin C, K, folic acid, iron, and calcium 
  • No refined grains: Instead of using layers of pasta like a traditional lasagna this recipe uses corn tortillas. Corn tortillas are a healthy substitution for white flour tortillas because they’re made from a whole food rather than processed white flour. Corn tortillas are lower in fat, calories, and carbohydrates, and higher in fiber compared to white flour tortillas. They are also gluten-free!
  • Plant-based protein: The refried black beans provide fiber, protein, and are rich in Folate, Manganese, Magnesium, Vitamin B1 and Iron. Enchiladas are often made with ground beef, so replacing the meat with a ton of veggies + beans keeps this casserole hearty and satisfying, but reduces the unhealthy fats and calories. Each serving comes in at only 270 calories which means you can go back for seconds completely guilt-free!
vegetarian enchilada lasagna, a piece cut and pictured on a white plate with a fork

How do you make enchiladas not soggy?

If you’re not a fan of soggy enchiladas you are not alone. Most of the time when you make enchiladas the traditional American way you use corn tortillas and lots of sauce. They key to getting enchiladas that aren’t soggy is to either fry the corn tortillas prior to layering them in this bake, use less sauce, or both. To achieve that “fried” texture without adding extra calories and fat, I recommend toasting the corn tortillas in a skillet using just a spray of olive oil cooking spray. Or, you could just use less sauce if you don’t want your enchilada lasagna to have soggy tortillas.

Can you make enchiladas with flour tortillas?

Yes, you could make enchilada lasagna with flour tortillas. Instead of using white flour tortillas opt for whole wheat tortillas so you’re still getting the fiber and health benefits from whole grains. 

What to eat with Enchilada Lasagna?

Enchilada Lasagna is a complete meal on its own, since it has loads of veggies, protein from the beans and cheese, and whole grain carbohydrates from the tortillas. But this dish pairs well with a simple side salad, or a side of avocado, or guacamole for some healthy fats.

Enchilada Lasagna: A Kid-Friendly Dish

Enchilada Lasagna is one of those dishes that everyone in the family will want to devour, even if you have a picky eater in your home. Topped with melted cheese, and smothered in a salsa tomato sauce, your kids won’t even realize they’re eating a whole serving of vegetables. If your kids aren’t big fans of olives, leave them off. All they’ll see on the top is the melted cheese and they’ll want to dig right in. If you want to entice them a bit more put their favorite Mexican topping on the top. Try a scoop of guacamole, sliced avocado, or maybe more cheese. 

vegetarian enchilada lasagna, a piece cut and pictured on a white plate

Top tips for making Enchilada Lasagna

  • If using frozen spinach make sure you thaw the spinach overnight in the refrigerator prior to using OR thaw in the microwave.
  • Squeeze all the water out of the frozen spinach before adding it to the onion, corn, and red pepper mixture.
  • If you have different veggies in your fridge you can use those. Orange, yellow and green peppers are all great substitutions. You can also use seasonal vegetables such as zucchini and summer squash in the summer. Or butternut squash in the fall and winter. 
  • Add your favorite Mexican spices. If you don’t have taco seasoning use chili powder, paprika, cumin, and whatever you like to spice up your Mexican dishes.
  • If you don’t have corn tortillas you could use whole wheat flour tortillas. 
  • You can make the lasagna ahead of time. Assemble and store, covered in the fridge. Bake when you are ready to serve it.
  • For a vegan option, omit the cheese or use a vegan-friendly cheese.
  • For more firm tortillas in your enchilada lasagna, try pan frying them with extra virgin olive oil cooking spray before layering.
vegetarian enchilada lasagna, a piece cut and pictured on a white plate, top view

Be Sure To Check Out These Other Healthy Mexican Recipes!

If you have tried this Enchilada Lasagna recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 1 vote

Enchilada Lasagna

This Vegetarian Enchilada Lasagna is the perfect Italian and Mexican fusion dish. It's easy to make vegan, naturally gluten-free, and it's perfect if you are feeding a crowd. It's also super kid-friendly – and an easy way to sneak in extra veggies if you have picky eaters!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Mexican
Servings: 6 servings
Calories: 272kcal
Author: Anjali Shah

Ingredients

  • 1/2 red onion chopped
  • 1/2-1 cup frozen corn
  • 1 red bell pepper chopped
  • 3 cloves garlic
  • taco seasoning to taste
  • 1-1 1/2 cups chunky salsa
  • 1-1 1/2 cups frozen spinach
  • 15 oz tomato sauce 1 can
  • 8-10 corn tortillas cut into quarters
  • 1 15oz can refried black beans
  • 5 Jumbo black olives sliced
  • 1 roma tomato diced
  • 1/3 cup shredded cheddar cheese or mexican cheese blend

Instructions

  • Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
  • Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
  • Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
  • Start assembling your “lasagna”! In an 8×8 baking dish, start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.
  • Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.
  • More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.
  • Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!
  • Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

Notes

Top tips For Making Enchilada Lasagna
  • If using frozen spinach make sure you thaw the spinach overnight in the refrigerator prior to using OR thaw in the microwave.
  • Squeeze all the water out of the frozen spinach before adding it to the onion, corn, and red pepper mixture.
  • If you have different veggies in your fridge you can use those. Orange, yellow and green peppers are all great substitutions. You can also use seasonal vegetables such as zucchini and summer squash in the summer. Or butternut squash in the fall and winter. 
  • Add your favorite Mexican spices. If you don’t have taco seasoning use chili powder, paprika, cumin, and whatever you like to spice up your Mexican dishes.
  • If you don’t have corn tortillas you could use whole wheat flour tortillas. 
  • You can make the lasagna ahead of time. Assemble and store, covered in the fridge. Bake when you are ready to serve it.
  • For a vegan option, omit the cheese or use a vegan-friendly cheese.
  • For more firm tortillas in your enchilada lasagna, try pan frying them with extra virgin olive oil cooking spray before layering.

Nutrition

Calories: 272kcal | Carbohydrates: 45.9g | Protein: 11g | Fat: 5.5g | Fiber: 11.2g | Sugar: 9.3g

Posted In…

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34 responses to “Enchilada Lasagna”

  1. This is such a great recipe combining Italian and Mexican flavors! The pics are absolutely stunning – would love to try it out.

  2. Hi Anjali! Our family loves this! (Including the 3 and 9 month old kids!). Just wondering if you could update with serving and calories? Thanks!

    • Hi Jamie! I’m so glad to hear it! I just updated the recipe with servings & calories (and other nutritional info). The short answer is – this makes 6 HUGE servings, and each serving has around 270 calories! Hope that helps!

  3. This turned out really well! I made this in two smaller round Pyrex dishes that were the same size as my corn tortillas so that made it even easier! I loved how quickly this came together and how healthy it is. I am looking forward to baking the other half of this for lunches this week.

    • Oh that’s so great! Love the idea of making it in two dishes – that way you can freshly bake the second half of it when you’re ready to eat it! Enjoy your lunches this week! 🙂

    • Hi Amy! I just added it in frozen and allowed it to thaw while cooking – it worked pretty well and didn’t make the sauce too watery at all (and it saved me time!) Hope that helps!

      • Thank you! I made this tonight and it’s wonderful! I just discovered your blog recently and have already tried a few of your recipes (and have several others planned for the next few weeks).

      • Yay!! Thanks Amy – I’m so happy to hear that 🙂 Keep me posted on the other recipes you end up trying and how they turn out. I’m sure you will love them!

  4. I’m on Weight Watchers and this recipe was amazing. I tweaked it only in the tiniest ways for point values and point values and I love it. This is definitely going in my recipe box. Thank you!!

  5. To give the lasagna a more solid shape (like a traditional Italian lasagna), this is what I suggest. Halve the corn tortillas. Then use the tortillas to make a layer of corn tortillas that is basically solid (like a lasagna noodle). I place the straight edge of the halved tortillas along the outside of the rectangular baking dish, usually 2-3 per side. Then rounded edges are then in the middle, usually leaving some gaps. I place a few more halved tortillas to cover the gaps. There’s some overlap, but I think it makes for a satisfying end product.

    • That is a great tip!! Thanks so much for sharing that Keith – you are right – that will totally give it the feel of a traditional lasagna. I’ll have to try that next time! 🙂

  6. I made this over the weekend, it turned out great! This might be my favorite recipe so far. Though I think next time I make it I will use tomato puree rather than tomato sauce in an effort to cut down on the sodium.

    • Woohoo!! I’m sooo glad to hear that Andy! 🙂 Great suggestion on using tomato puree, I’ll definitely do that next time!

  7. Thank you for the recipe!! I made this tonight and it was a hit! Just wanted to mention that you didn’t list shredded cheese in the ingredients list! 🙂 I already had some but just in case someone else prints it off and goes shopping like I did you might want to add it in!

    • Oh yay!! I’m so glad you liked the recipe – and omg – thanks for letting me know I left cheese off the ingredients list! I just added it back in 🙂 Good catch!

  8. Mmm… Looks good to me. Thanks for the recipe. I like the fact that it has many vegetables in it, and these are very nutritious. I will try this one soon for dinner.

  9. Ooo, what a great idea! I love this! I would throw some sour cream on top, because that’s what I do with mexican food, but other than that this is perfect!! Great creation!

    • Thanks so much!! Great idea about the sour cream – if you want an even healthier option try fat free sour cream, or 0% plain Greek Yogurt!

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