Vegetarian Mexican Lasagna
Recipe type: Dinner, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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)
  1. Prepare all your vegetables (onions, pepper, 2 cups of vegetables).
  2. In a large bowl, combine the onion, bell pepper, black beans, corn, and spices.
  3. Pour half a jar of salsa into the bottom of the slow cooker.
  4. Cover the bottom of the slow cooker completely with tortillas, tearing them as necessary.
  5. Cover the tortillas with half of the bean mixture.
  6. Cover with another layer of tortillas.
  7. Put down a layer of half of the vegetable mixture and ½ cup of cheese.
  8. Cover with another layer of corn tortillas. Put down rest of black bean mixture. Add another layer of tortillas.
  9. Put down final layer of veggie mixture with ½ a cup of cheese.
  10. Top with a final layer of tortillas.
  11. Pour remaining half of the jar of salsa on the top and top with last ½ cup of cheese.
  12. Set on low and cook for 4 hours or on high for 2 hours.
  13. Serve with remaining salsa and/or avocado, if desired.
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.
Recipe by The Balanced Kitchen at