A Mexican Vegetarian Lasagne


I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x



For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata or crushed tomato
1 small onion diced finely
2 cloves garlic crushed
large handful of freshly chopped coriander
1 tsp ground cumin powder
1 tsp smoked paprika
⅓ tsp salt or to taste
1 tsp Mexican seasoning (optional)
⅓ tsp dried red chilli flakes
Pinch of sugar
1 tbsp olive oil



To make the sauce

• Heat the oil in a medium saucepan, sauté the onion and garlic with paprika til translucent


Pour in the passata and all the ingredients apart from the fresh coriander

• Stir well, bring to a simmer and then lower the heat, cover and cook for 10 minutes. Throw in the coriander and combine


• Meanwhile preheat the oven to 200°c/400°f

To prepare the filling

• Simply combine the kidney beans, sweetcorn, cheese and paprika


To assemble the lasagne

• Use an oven proof deep round dish or thick deep skillet frying pan. Drizzle in a little olive oil into your dish, place a tortilla as the bottom layer


• Take a ladleful of sauce and spread onto the tortilla



• Next take a healthy handful of kidney bean filling and distribute evenly


• Place another tortilla on top of the filling and repeat. Your most likely to get 5-6 tortilla layers

• For the last layer just smother with the sauce and top off with some more grated Cheddar cheese



• Gently put into the oven and bake for 25-30 minutes until the cheese has become crispy and golden brown


• Slice into wedges and serve with a crisp fresh salad of your choice




39 thoughts on “A Mexican Vegetarian Lasagne

  1. I’ve been on a roadtrip for almost a month now… started from my home in Massachusetts, down to Florida (both coasts) with lots of stops along the way – and lots of stops to visit with friends/family in Florida. I’ve been eating Mexican/Cuban every chance I get! I’m so glad I found this recipe – gonna make once I get home. Gotta go Pin It – then get on the road once again!!

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