Tortilla Lasagna Recipe | Vegetarian Times Skip to main content

Tortilla Lasagna

This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.

Ingredients: 

Ingredients: 

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6 8-inch fat-free flour tortillas
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1 Tbs. olive oil
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1 small onion, chopped (1 cup)
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2 Tbs. chili powder
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2 tsp. ancho chile powder
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2 cloves garlic, minced (2 tsp.)
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2 cups strained tomatoes, such as Pomi, divided
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1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
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1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1½ cups)
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½ cup fresh or frozen corn kernels
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1 ½ cups grated Monterey Jack or pepper Jack cheese

Instructions: 

1. Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

2. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

Nutrition Information: 

Calories: 
226
Protein: 
11 g
Total Fat: 
9 g
Saturated Fat: 
4 g
Carbohydrates: 
27 g
Cholesterol: 
19 mg
Sodium: 
506 mg
Fiber: 
10 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

Chayote is Chayote squash, right?

I used Okra instead of Chayote and it was fabulous. I am having a HARD TIME finding fat-free tortillas. Anyone else?

Where do you add the zucchini? I assume with the beans/corns/tomatoes/chayote??

Me and my gf made this with daiya and it turned out awesome! We also used a cast iron pan too.

I believe the zucchini is in place of the Chayote!

@miss v: the recipe states chayote OR zucchini. :)

allergy to tomatoes, any suggestions for this recipe?

I read the recipe wrong and thought it was 2 pans, not a 2" pan. So, I halved the recipe, but forgot to halve the spices. LOL I had a good laugh, but it still turned out really, really good. I will fix again, but I'll make sure to read the recipe correctly next time.

Made it tonight! Very good! Used zucchini and couldn't find ancho chili powder. Also used regular flour tortillas which are made fresh in-store here in Texas. Delicious!

Yum! I am not a fan of recipes with so much Chile Powder in them but it mellowed so nicely into the tortillas after baking. I was surprised and really liked this recipe. Love the earthy-ness of the black beans. I used 3/4ths flour tortillas and the top layer was corn tortillas, because I ran out of flour tortillas. I preferred the earthy corn tortilla taste and will use all corn tortillas next time, as well as add more corn kernels as a personal preference.

This was a great recipe. More kid friendly than the traditional corn tortilla style tortes. Used chipotle powder instead of ancho and substituted zucchini for the chayote. Very good!

...that looks cheesseeeyyy...

Made this for the fam and used zucchini instead of chayote. It was a hit. Even had leftovers the next night.

Is it difficult to get out of the pan? If I use a springform will it ooze out when I release the sides or does it stay firm?

My husband and I loved this recipe. I was dubious about whether it would be sufficiently tasty and filling. It was both. I used the zucchini.

I absolutely loved it! Great leftovers for lunch the next day. Kendall - It should be firm enough. I used too big of a round pan and the tortillas didn't touch the sides, but it still stayed put.

I was surprised how delicious this recipe was, especially considering it was incredibly easy to make. I followed the recipe exactly--using zucchini instead of chayote, and it was yummy! It's only been a day, and the hubby is already requesting I make it again. ;)

This is my very first vegetarian meal and it was so good! I used the zuchinni and green chile powder instead of the ancho chile powder. I ended up using a quiche dish which worked out very well. It didn't end up layering like the directions stated though. Instead I staggered the tortillas and used three layers. I wouldn't change a thing and my husband wants it again. This recipe is a keeper.

Have made this twice now, it is wonderful! I make a double batch and do two pans with four tortillas/layers each. I also use wheat tortillas in place of the flour.We use yellow squash in place of the chayote and it amazing! Heats up great for lunches too. The kids always complain at first about no meat(newly vegeatrian) but then end up eating a ton of it.

My non-vegetarian family members LOVE this. It is definitely a crowd pleaser and has become a staple around my house.

Delicious!! This is one of my favorite go-to recipes. It's simple and has a little kick to it.

Yum

I am a new vegetarian and this is the first recipe I tried. It is absolutely delicious! I hope I continue to find such good tasting and healthy recipes as I start this new adventure.

Im'm sorry, but soggy flour tortillas are absolutely disgusting. We Mexicans don't use flour tortillas this way, ever, we use corn tortillas. And we do have vegetarian layered dishes that use tortillas, but corn tortillas. If you want to try something authentic, cook chopped onions, garlic, zucchini, corn, tomatoes, and cilantro or epazote (another very fragrant herb), and layer an oven dish with tortillas, and this vegetables and some cheese, bake and serve with some cream.

My son made this dish, it was FABULOUS !! He used corn shells instead

I'm not a vegetarian but my brother and his girlfriend are and when they came over I wanted to fix a vegetarian dish for dinner that night so I fixed this... Everyone in my family LOVED it and has decided it's their favorite dish.. 5 stars not 4...

This was very good! Made it for my husband and three little ones and all enjoyed it. I made a couple of changes based on what I had on hand and not following directions :) I added vegetarian crumbles and omitted zucchini; also, sauteed crushed tomatoes with everything else (that was the failing to follow directions part!). Layered with corn tortillas and some Daiya cheese. Will make this again!

Good

This was a bit hit for an easy, nutritious lunch. I made it exactly as written except for substituting corn tortillas. Flour tortillas would never be used in this type of dish in authentic Mexican cooking. The reason being that flour tortillas (even toasted) would make a wet mess in the dish. With the substitution, it is definately a repeat!

I'm gonna try to make the gluten-free. I'll post the recipe on my site glutenfreeandhealthy.com

OK, most of the stuff was not availible for me. I never heard chayote before and you can't buy it here. I left some of the chilly (my daughter is three) took pumpkin instead of zucchini. In the end, we were very pleased with our dinner. Thanks for the nice idea. Malte from Bielefeld,Germany,Europe

This recipe is not presented well. I am not a professional chef or even a real foodie but in my case the tortillas shrank smaller than the 8" pan. Having a 2" deep pan was not deep enough to use all the ingredients. To get a good coverage of cheese, you'll need to double it. I was only able to get two layers and only needed 3 tortillas. Also break up the directional paragraphs I found it difficult to multitask while reading and preparing. Maybe that is my fault. I used the left over ingredients as a salsa dip and added some queso to it. That was ok. Lacks on the flavor but the kick is just right for me.

Ok I know what I posted before, and I hold fast to most of it. It tasted Amazing after it was baked with the cheese, But definitely make sure that the Tortillas are really crispy. The ones that werent't slightly burnt got really soggy. But hat is probably because I used spinach wraps instead. I had extra and put some seasoned lime salt on them and turned them into chips very tasty.

So incredibly delicious. I doubled the recipe and we lived and loved on this for dinner for 4 days. My super picky 4 year old devoured it every night. This is definitely a keeper.

I've made this several times and it always comes out great. I leave out the chayote and zucchini altogether and squeeze a little fresh lime juice in the tomato mixture. I also use frozen corn and cook dry black beans. I drain the liquid from the beans and don't use all of the liquid from the tomatoes. I've only made this with flour tortillas and mine NEVER come out soggy and I don't even crisp them up in the oven first. I think the issue with people having soggy tortillas is they have too much liquid in the tomato/bean mixture.

Try corn tortillas, larger pan, crushed tomatoes, more cheese.

I use fewer tortillas (like 4) and whatever veggies I have in the fridge. It's good with pinto beans too. Rinse canned beans b4 using to cut sodium by 40%. Also a weekly to biweekly fav at my house

Tortilla Lasagna

Yum

Sounds Yummy! I'm loving this glutten free recipe!!

Looks good

This is really Good. I highly recommend it. I will probably add a bit more veggie next time, like carrotts, but it is already great as it is.

Used salsa instead of strained tomato. Turned out great.

wow its delicious ..yummy..thanx u so much for giving me some acknowledge in tacos n tortella