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Mexican Lasagna

A delicious vegetarian lasagna made with brown rice, tortillas, and layers of veggies. 
Servings 8


  • 1 cup uncooked brown rice
  • 2 cups vegetable or chicken stock, plus 1 cup (for the bean mixture)
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 5-6 whole wheat or corn tortillas, cut in quarters
  • 2 1/2 cups shredded colby jack cheese
  • 4 cups fresh spinach
  • Garnish with sliced avocado cilantro, salsa, and sour cream


  • Preheat oven to 375 degrees, and spray a 9x13 inch baking dish with cooking spray. Set aside. Start cooking rice according to package using the broth as the liquid.
  • In large saute pan, heat olive oil over medium heat. Cook onion, and red pepper in olive oil. Add a little salt and pepper and cook about 5-7 minutes. Add garlic and cook about 1 minute. Add both cans of beans, garlic powder, onion powder, and about 1/2 - 3/4 cup of stock. Stir over medium heat and reduce until thick and beans are mushy. Add more stock as necessary (about 20 minutes). Add salt and pepper to taste.
  • Start to layer in baking dish. Lay tortillas just enough to cover the bottom, 1 cup of cheese, half of the rice, all the spinach, all the bean mixture, other half of rice, another layer of tortillas, then topped with remaining cheese.
  • Bake about 20-30 min until cheese is bubbly and crispy.
  • After baking, garnish with sliced avocado and chopped cilantro. Serve with, salsa, sourcream, and maybe a splash of lime.