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Fiesta Lasagna Vegetarian Mexican Casserole

A hearty vegetarian casserole that combines the flavors of lasagna and Mexican cuisine, loaded with vegetables, beans, and cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Layer
  • 3 pieces 10 inch whole wheat tortillas Or your favorite tortilla
  • 16 ounce canned fat-free refried beans Can use regular if preferred
  • 16 ounce jar chunky salsa Use your favorite salsa
  • 10.8 ounce package Bird's Eye Seasoned Southwestern Corn
  • 4 ounces fresh baby spinach
  • 1.5 cups reduced fat fiesta blend shredded cheese Can substitute with any mild shredded cheese
  • 1/4 cup green onion, chopped

Method
 

Preparation
  1. Preheat your oven to 375 degrees F.
  2. Spray a 9-inch cake pan or pie tin with cooking spray.
  3. Place one of the tortillas in the bottom of the pan, letting the edges go up the sides.
  4. Spread about half of the refried beans on the tortilla, then add about a third of the salsa.
  5. Distribute about half of the corn evenly on top.
  6. Spread out a handful of the spinach and top with about a third of the cheese.
  7. Place the second tortilla on top, trimming edges if larger than the pan.
  8. Repeat the layering process with the remaining beans, salsa, corn, spinach, and cheese.
  9. Place the third tortilla in the pan, trim edges if necessary, and top with the remaining salsa and cheese.
  10. Finally, sprinkle with chopped green onion.
  11. Bake for 25-30 minutes until the cheese is melted and bubbly.

Notes

This casserole is great for meal prep and can be stored in the fridge for up to three days. It can also be frozen for later enjoyment. Serve with a green salad or sliced avocado for a balanced meal. For variations, consider using dairy-free cheese or adding black beans for extra protein.