Vegan Mexican Lasagna

Posted by in 4th of July, Cinco De Mayo, Cooking, Lunch/Dinner | 0 comments












Hello & Happy Tuesday!!






This recipe is actually on the newer side, but I received a few inquiries about it and was so excited to share this concoction that I thought I would speed up the process!


So this recipe was actually inspired by something I had at a friends house when I was 19 lol and of course my organic affinity for all spanish style foods!


If she knew that I thought about how good that spansih lasagna was many moons ago she would find it hysterical







What’s great about this recipe is that its bright, offers tons of flavor, tons of veggies, super easy to make, and is a crowd pleaser for for both plant based people and carnivores. 



(Even serving this Spanish lasagna a few days after making it I received tons of compliments on this dish!)







If you love lasagna that’s not just pasta and sauce, but comprised of intricate flavors with a hint of spice.. 


You need to make this recipe stat!










Why this recipe rocks: 





Tons of flavor



Tons of veggies


Great for entertaining

Great for kids

Can be made in advance or bulk










































Vegan Mexican Lasagna
Serves 8
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  1. 12 -16 small flour tortillas, less if using bigger tortillas
enchilada sauce
  1. 2 small cans of tomato paste
  2. 1/2 cup vegetable broth
  3. squeeze of lime
  4. 1 tbsp chili powder
  5. 1 tbsp cumin
  6. 1 tsp spanish seasoning
Meat mixture
  1. 1 tbsp olive oil
  2. 3 cloves of garlic
  3. 1/2 onion chopped
  4. 1 tbsp chili powder
  5. 1 tbsp cumin
  6. 2 tsp mexican seasoning
  7. 2 chilis in adobo sauce
  8. 1 can of black beans
  9. 1 pack of Beyond meat ground beef
  1. 1 can of refried beans2 avocados
  2. 1 bunch of cilantro
  3. 1 lime - and extra
  4. 1 cup Follow Your Heart vegan sour cream
  1. In a large pan cook minced garlic for 3 minutes until translucent. Add the red onion, cook for another 3-4 minutes. Add the defrosted Beyond meat crumbles and cook them for 5-7 in olive oil to get a good sear on them.
  2. Add the black beans and chopped bell peppers, and minced adobos and let it cook for and additional 7-10 minutes then set aside the make the lasagna.
Enchilada sauce
  1. Add tomato paste to a small sauce pan on medium heat. Cook for a few minutes, then gradually add the vegetable broth and then the spices, continue to whisk together Once you achieve the right consistency set aside to cool.
  2. preheat the oven to 350 degrees. Make the lasagna set up by placing down a layer of tortillas covering the bottom of a pan. Top with refried beans then a layer of the beef crumble mixture and then top with another layer of tortillas and do the same.
  3. Top with sour cream, enchilada sauce, avocado, and a fresh squeeze of lime and cilantro! Or top with tons of lettuce like me lol
  1. If you don't wan't enchilada sauce, it's till good without!
  2. Don't wan't refried beans?! It's still good without!
  3. Need some cheese on your lasagna, add some cheese!
  4. Making in advance or bulk?! Keep the layers to ONLY TWO, the middle layer will get soggy, no bueno!
Eat. Drink. Shrink.




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