Vegetable Enchilada Lasagna with Zucchini and Mushrooms by ellielikescooking | Quick & Easy Recipe | The Feedfeed
Vegetable Enchilada Lasagna with Zucchini and Mushrooms
"This vegan enchilada lasagna is cheesy and hearty but made with 100% plant-based ingredients. An easy, satisfying and nourishing comfort meal that comes together in less than an hour."
-- @ellielikescooking

Recipe Intro From ellielikescooking

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 25mins
Cook time 25mins
Serves or Makes: 5


Enchilada Sauce

  • 1 (15 ounce) can tomato sauce
  • 1/ 4 onion
  • 1 jalapeno pepper, seeds removed
  • 1 tablespoon lemon, juice
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/ 2 teaspoon garlic powder
  • 1/ 4 teaspoon salt
  • a pinch of black pepper

Enchilada Lasagna

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/ 2 onion, chopped
  • 1 zucchini, diced
  • 1 cup mushrooms, diced
  • 1/ 2 cup vegan cheese
  • 12 corn tortillas
  • 2 tablespoons nutritional yeast, optional


  • Step 1

    Preheat oven to 375°F and set aside a casserole dish (I used a square 8×8″ dish).

  • Step 2

    To make the enchilada sauce, throw everything in a blender and blend on high until well combined.

  • Step 3

    Cook the onions over medium heat until translucent, then add zucchini and mushrooms and continue to cook until zucchini is tender. Add nutritional yeast if using, then mix in black beans and take off heat.

  • Step 4

    Assemble the enchilada lasagna by first spreading a thin layer of sauce on the bottom of your casserole dish. Then add the tortillas, overlapping them or cutting them so they cover the bottom of the dish entirely. Spoon over the veggie/bean filling and sprinkle with cheese. Top with enchilada sauce and repeat.

  • Step 5

    You should be able to make two layers of filling. Top your final layer of filling/cheese with tortillas, spread with enchilada sauce, and sprinkle with remaining cheese. Bake for 20 minutes. Cool briefly before slicing into them, but serve while still warm.

More from @ellielikescooking