Vegetarian Mexican Lasagna

Now that the days are getting shorter (and colder), warming hearty meals are the types of food that we start to find comforting and nourishing. This is also a time of year when we tend to be busy with semesters and activities in full swing, which means spending lots of time in the kitchen may not be such a feasible option. That is where the slow cooker comes in!

What is better than putting something in the slow cooker and coming back after many hours, or a day at work, to find a warm, comforting dinner waiting for you? Sometimes, though it can get a little old to come home to the same soups, stews, or roasts, so hopefully this Vegetarian Mexican Lasagna can offer you a welcome alternative! It is full of nutritious goodness, simple to put together, and has lots of flavors and foods that are often appealing to kiddos.

Vegetarian Mexican Lasagna

Jessica Braider

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dinner, Slow Cooker

Servings 6

Ingredients

  

• 1 small yellow onion diced
• ½ bell pepper diced
• 1 16- oz can of black beans drained and rinsed or 2 cups homemade black beans
• 1 cup frozen corn
• 2 cups fresh or frozen vegetables roughly chopped by hand or in food processor (spinach, kale, broccoli, cauliflower, mushrooms all work well and a combination is highly recommended)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 ½ cups shredded cheese Monterey jack or mozzarella work well
• 1 16- oz jar of salsa 2 jars if you want extra for adding at the end
• 1 package corn tortillas
• Avocado optional

Instructions

 

• Prepare all your vegetables (onions, pepper, 2 cups of vegetables).
• In a large bowl, combine the onion, bell pepper, black beans, corn, and spices.
• Pour half a jar of salsa into the bottom of the slow cooker.
• Cover the bottom of the slow cooker completely with tortillas, tearing them as necessary.
• Cover the tortillas with half of the bean mixture.
• Cover with another layer of tortillas.
• Put down a layer of half of the vegetable mixture and ½ cup of cheese.
• Cover with another layer of corn tortillas. Put down rest of black bean mixture. Add another layer of tortillas.
• Put down final layer of veggie mixture with ½ a cup of cheese.
• Top with a final layer of tortillas.
• Pour remaining half of the jar of salsa on the top and top with last ½ cup of cheese.
• Set on low and cook for 4 hours or on high for 2 hours.
• Serve with remaining salsa and/or avocado, if desired.

Notes

NOTE: While the cooking time may seem short for a slow cooker, it can be left on warm for many more hours without any problem.