Vegetarian Tortilla Lasagna

22 Jul

I found this recipe through my friend Natalie, and decided to try it out this weekend. I love Mexican food, I love veggies, and this dish sounded spectacular. I slightly tweaked my version, but you can find her original recipe here.

  • 2 Tbsp olive oil
  • 1 onion
  • 1 zucchini
  • 4-5 mushrooms
  • 2 tomatoes
  • 2-3 cloves garlic
  • Spices
    • Cumin
    • Cilantro
    • Salt
    • Pepper
    • Chili flakes
    • Taco seasoning (3/4 of one packet)
  • 2 Tbsp tomato paste
  • 1/2 can of refried beans
  • Flour tortillas
  • Grated cheese

Preheat oven to 400F.

Heat oil in large skillet, add onions and cook until translucent. Chop the rest of the veggies, add to skillet and let sizzle for a while. Add spices, tomato paste, refried beans and simmer.


This may look disgusting, but trust me – it’s very good!

In a round casserole dish (or whatever shape yours is), lay down tortillas to cover the bottom, then top with the mixture. Keep adding layers of tortillas and veggies until the dish is filled. Sprinkle the top with cheese. You probably could add cheese throughout, if that appeals to you, but I didn’t even think about that until my dish was already full. Whoops!

Bake for about 20 minutes, or until golden and bubbly. Serve with guacamole, salsa, sour cream or whatever else tastes good to you.


The flavour in this was excellent. The next time I make it, I’m going to add more mushrooms (just so the ratio of mushrooms to zucchini is a bit more even), taco seasoning and cilantro, and a bit less refried beans. It was pretty delicious, but those few modifications would make it even better.

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