Bean & Veggie Red Enchilada Lasagna
This enchilada lasagna recipe turns the ingredients you love in classic Mexican enchiladas into a vegetarian-friendly, flavor-packed lasagna. You’ll get that smoky taste you love in an enchilada in a mess-free, garlicky-delicious lasagna form that the whole family will love.
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- For the Filling:
- 2 tablespoons olive oil
- ½ white or yellow onion, chopped
- 1 red bell pepper, chopped
- 1 garlic clove, minced
- 1 teaspoon sea or Himalayan pink salt
- 1/4 teaspoon Simply Organic® Black Pepper
- 1 can (19 ounces) black beans
- 1 can (19 ounces) red kidney beans
- 1 1/2 teaspoons Simply Organic® Minced Onion
- 1 1/2 teaspoons Simply Organic® Garlic Powder
- 1/2 teaspoon Simply Organic® Paprika
- 2½ tablespoons (about 1 package) Simply Organic® Spicy Taco Seasoning Mix
- 1 can (14 ounces) crushed tomatoes
- 1¾ cups water
- For the Lasagna:
- 8 ounces prepared red enchilada sauce
- 4 large flour tortillas
- 2½ cups shredded cheese, divided (1½ cups for layers, 1 cup for topping)
- For the Garnish:
- Sour cream or Greek yogurt
- Chopped tomatoes
- Fresh cilantro or Simply Organic® Cilantro
- Preheat oven to 375 degrees. Coat a 9-x-9-inch baking dish or square casserole dish with a light layer of cooking oil.
- In a large skillet over medium-high heat, heat olive oil and add onion, red pepper and minced garlic. Sauté for 5 to 7 minutes, stirring frequently. Stir in salt and pepper.
- Add beans, stirring to combine, then add minced onion, garlic powder, paprika and taco seasoning. Cook for 30 seconds to 1 minute, until fragrant.
- Stir in crushed tomatoes and water. Reduce heat to medium-low and simmer, uncovered, for 10 to 15 minutes to meld flavors and reduce to chili-like thickness. Remove from heat.
- Spread half of the enchilada sauce over bottom of pan.
- Lay one tortilla over sauce.
- Sprinkle ¼ cup cheese over tortilla, spread one-third of filling over cheese, then sprinkle on another ¼ cup cheese. Top with another tortilla.
- Repeat the sequence two more times, finishing with the fourth tortilla.
- Top with remaining enchilada sauce and remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 to 20 minutes, until cheese is golden, melted and bubbling.
- Remove from oven and allow to rest for 5 to 10 minutes. Serve topped with cilantro, sour cream and chopped tomatoes.
- Make sure to let the baked lasagna rest for 5 to 10 minutes before serving, as this helps the layers stay together when slicing.
- If you end up with leftover filling, freeze and enjoy at a later date.
- Want to meal prep this recipe? Make the entire lasagna ahead of time and refrigerate overnight. Add 15 to 20 minutes to baking time.
- For a less hot-spicy version, try our Southwest (milder) or Mild Taco (mildest) Seasoning Mix.