Vegan & Gluten Free Mexican Lasagna

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Also known as “taco lasagna”, this recipe takes two yummy dishes and combines them into one absolutely delicious meal. Made with black beans, refried beans, and vegan meat alternative, this dinner is packed full of plant-based protein. This plant-based dish can also be made in advance and is also perfect for busy weeknights. I hope you and your family enjoy it as much as mine.

Ingredients needed

• Gluten free flour or corn tortillas
• Vegan meat alternative
• Taco Seasoning
• Chopped yellow onion
• Refried beans: vegan/vegetarian
• Salsa
• Vegan cheese shreds
• Black beans
• Chopped green onions

How to make vegan & gluten free Mexican lasagna

Start by preheating your oven to 350° F. Spray a 9 x 13 pan with cooking oil and set aside.

In a separate bowl mix together 1 can of refried beans with 1/3 cup of salsa, onion powder, salt, and pepper. Set aside.

In a skillet, combine vegan meat alternative, chopped yellow onion, and a splash of water. Continue to cook until browned.

Rinse and drain your can of black beans and set aside.

In your 9 x 13 dish place your first layer of tortillas. Then spread refried bean mixture on top. Follow with another layer of tortillas. Next place cooked vegan meat alternative. Then top with another layer of tortillas. Pour black beans and vegan shreds on and top with another layer of tortillas. Lastly, pour salsa on top along with vegan cheese shreds and chopped green onions. Bake for 20-25 minutes. Remove from oven and let cool for 5 minutes. Cut into squares and serve. Feel free to top with lettuce shreds, sliced avocado, and vegan sour cream if you wish. Enjoy!

Looking for other Mexican inspired dishes? Check out these!

• Salsa verde enchiladas
• Taco pizza
• Lentil tacos
• Taco soup
• Spaghetti squash taco bake
• Creamy queso dip

Vegan and Gluten Free Mexican Lasagna

5 from 1 vote

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Cook Time 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 large servings

Equipment

• 9 x 13 pan

Ingredients

  

• 2 packs gluten free or corn tortillas
• 12 oz. vegan meat alternative (Impossible meat)
• 1 Tbsp taco seasoning
• 1/3 cup chopped yellow onion
• 16 oz refried beans
• 1/3 cup salsa for refried bean mixture
• 8 oz. vegan cheese shreds
• 15 oz. black beans
• 1/4 cup chopped green onion
• lettuce shreds optional topping
• sliced avocado optional topping
• vegan sour cream optional topping

Instructions

 

• Start by preheating your oven to 350° F.
• Spray a 9 x 13 pan with cooking oil and set aside. 
• In a separate bowl mix together 1 can of refried beans with 1/3 cup of salsa, onion powder, salt, and pepper. Set aside.
• In a skillet combine vegan meat alternative, chopped yellow onion, and a splash of water. Continue to cook until browned.
• Rinse and drain your can of black beans and set aside. 
• In your 9 x 13 dish place your first layer of tortillas
• Then spread refried bean mixture on top. 
• Top with another layer of tortillas.
• Next place cooked vegan meat alternative.
• Then top with another layer of tortillas. 
• Pour black beans and vegan shreds on and top with another layer of tortillas.
• Lastly, pour salsa on top along with vegan cheese shreds and chopped green onions. 
• Bake for 20-25 minutes. 
• Remove from oven and let cool for 5 minutes. Cut into squares and serve. 
• Feel free to top with lettuce shreds, sliced avocado, and vegan sour cream if you wish. Enjoy!