This Mexican Pizza Lasagna tastes like a Mexican pizza, looks like a lasagna, and makes weeknight dinners a breeze. This version is vegetarian, gluten-free, and can be made vegan with a simple swap.
This recipe began as a late-night snack idea and evolved into a beloved casserole that my family and I keep revising. It’s simple, approachable, and versatile—perfect for busy evenings or for preparing ahead and freezing for later.
Easy Vegetarian Mexican Pizza Lasagna
Tastes like a Mexican pizza, looks like a lasagna. Vegetarian, gluten-free, and easily vegan.
Recipe yields 2–4 servings. To feed a crowd, double or triple the ingredients and bake in a larger casserole dish.
Mexican Pizza Lasagna
This Mexican Pizza Lasagna tastes like a Mexican pizza, looks like a lasagna, and fits perfectly into a busy weeknight routine. Vegetarian, gluten-free, and easily made vegan with one swap.
Course: Main Dish
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 4 small corn tortillas
- 1 cup refried beans
- 1–2 cups black beans (cooked or canned, drained)
- ½ cup enchilada sauce (red or green)
- 4 TBSP salsa verde (homemade or store-bought)
- 1 roma tomato, diced
- 1 TBSP chopped green onions
- 3–4 oz shredded cheese (or vegan alternative)
- Taco sauce, for topping
- Sour cream or Greek yogurt, for topping (or vegan sour cream)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a bake-able glass dish or small casserole dish by spreading a thin layer of enchilada sauce on the bottom to prevent sticking.
- Hold a tortilla in one hand and use a butter knife or spatula to spread a thick layer of refried beans over it.
- Top the beans with black beans, a spoonful of salsa verde, and a little enchilada sauce. Place this tortilla layer into the baking dish—this is your first layer.
- Repeat to create the next two layers: tortilla + refried beans + black beans + salsa verde + enchilada sauce. If you want to add cooked meat or more cheese, layer it in here.
- Continue layering until you reach the final tortilla. Finish by sprinkling diced tomatoes, jalapeños (if using), shredded cheese, and any other desired toppings.
- Bake at 350°F for 20–25 minutes until heated through and the cheese (if using) is melted.
- Top with fresh diced tomato, chopped green onions, a drizzle of taco sauce, and a dollop of sour cream or Greek yogurt (or vegan alternatives) before serving.
Notes
Nutrition facts are estimates and will vary depending on brands and substitutions. Adjust ingredients to fit dietary needs.
Nutrition (estimated per serving)
Calories: 475 kcal, Carbohydrates: 66 g, Protein: 26 g, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 33 mg, Sodium: 1756 mg, Potassium: 610 mg, Fiber: 17 g, Sugar: 10 g, Vitamin A: 1250 IU, Vitamin C: 6.7 mg, Calcium: 330 mg, Iron: 4.2 mg
This dish is a great weeknight option because it requires no boiling noodles or complicated fillings—just layer like a sandwich and bake. It’s equally delicious the first day and as leftovers, and it freezes well if you want to make a double batch and save portions for later.
Special diets and swaps
Make it vegan: omit the cheese or use a shredded dairy-free alternative and swap sour cream for a vegan version. Guacamole is also a fantastic topping that adds creaminess and freshness.
Add meat: if you prefer a meatier version, sauté ground turkey or beef with onions, garlic, taco seasoning, and dried cilantro. Sprinkle cooked meat into each layer for added protein and flavor.
Spice it up: add fresh jalapeños or pickled jalapeños for heat and acidity. A little taco sauce layered on top can recreate the nostalgic flavor of a Mexican pizza without frying tortillas.
Final thoughts
This Mexican Pizza Lasagna is easy, flavorful, and adaptable. The balance of warm, bean-filled layers with crisp tomatoes, green onions, and a cool dollop of sour cream makes each bite satisfying. Serve it with a side salad or pile shredded lettuce and guacamole on top for a complete meal. It’s an ideal recipe to keep in rotation for busy nights, for feeding a crowd, or for making ahead and freezing.
If you try this recipe, consider preparing extra for leftovers—the flavors often deepen overnight, making it even more delicious the next day.