Easy Vegetarian Mexican Lasagna
This Vegetarian Mexican Lasagna features a Pico de Gallo Yogurt Sauce, soft tortillas, melted cheese, and black beans. It's a delicious weeknight meal!
Ingredients
- 6 small flour tortillas , (or tortillas of choice)
- 1 (15.5-ounce) can black beans , drained and rinsed
- 1 ½ cups mexican style blend shredded cheese
- 2 cups spinach , diced finely
- ¾ cup red bell pepper , diced (about ½ of a red bell pepper)
- ¼ cup white onion, diced
Pico de Gallo Yogurt Sauce
- ½ cup plain yogurt
- ½ cup pico de gallo
- 1/2 lemon , juiced
- ¼ cup tomato sauce
- 1 (4-ounce) can green chiles
- ½ teaspoon cumin
- 1/2 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 425 degrees and spay an 8x11 inch baking dish with vegetable oil spray. You can use a smaller baking dish if you want the lasagna to fill the dish up more.
- In a small bowl, make the sauce by mixing together the yogurt, lemon juice, pico de gallo, tomato sauce, green chilis, and spices.
- Place two tortillas in the baking dish, so that it is covering most of the bottom of the dish.
- Spread some of the sauce on top of the tortillas so that the sauce forms a layer over the tortillas. You can be generous!
- Sprinkle a third of the onions, black beans, spinach, red bell pepper, and cheese on top.
- Add two more tortillas on top of the veggies, beans, and cheese.
- Repeat Steps 4, 5, and 6.
- Top with cheese, and any remaining sauce and veggies, and cook in the oven for 15 minutes or until the cheese is bubbling or golden brown.
Notes
Serving Suggestions: Top with avocado or guacamole, cilantro, a dollop of plain yogurt (or sour cream), black olives, and salsa.
You can use more tortillas if desired!
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