Black Bean Lasagna Recipe -
Black Bean Lasagna Recipe

Black Bean Lasagna

Recipe by  

"A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  3. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  4. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  5. Bake in preheated oven for 35 minutes, or until sauce is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2007

This is a tasty, healthy and economical family meal. We loved it! I used 2 cups cottage cheese mixed with 2 beaten eggs instead of gaucamole. It gave the dish a nice, creamy texture and flavor without the cost and trouble of the avocados. Will definitely make again!

Most Helpful Critical Review
Jun 01, 2010

I am totally at a loss as to why this recipe has received so many positive reviews, I did not care for it! I followed the recipe exactly and what I ended up with had a very mushy, yucky consistency and the combination of avocados and black beans made the whole thing look (and taste) very unappealing. Obviously, there are people out there who liked it, so if you simply cannot resist the urge to make this I would definitely recommend you at least use flour tortillas instead of corn.

Sep 15, 2005

If I could, I would give this 4.5 stars. It was really good, and the best part was that this vegetarian and healthy dish was a big hit with my meat-loving husband. I halved the recipe, so instead of using the can of tomatoes and salsa, I substitued a can of tomatoes with diced chilis. I also added about 1 t red pepper flakes to make sure it was hot enough (boy, was it!). I really liked this combination; the guacamole was a creative and good addition. I will put this in the regular rotation of meat-free meals.

Feb 25, 2006

This turned out really well. The corn tortillas give the lasagna a nice taste and texture compared to lasagna noodles. I followed the recipe exactly, except that I used fresh tomatoes and added one jalepeno pepper. Next time, I will add some cumin or other spices to the black bean mixture. I will also double the guacamole. Also, I found it was easier to layer the pan with halved, rather than quartered, tortillas. Overall, very good. I will make it again.

Jul 11, 2007

Very good! I did add cumin, chili powder, cilantro and some red pepper and garlic seasoning (because I only had green peppers to add to the lasagna). I also used a can of rotel tomatoes with the chile peppers and threw in about a cup of frozen corn. I'll make this one again for sure...only next time I would like to mash the black beans, mix them with some light sour cream and spread the mixture onto the tortillas before layering - I think that would add a lot...then serve the guac on the side. Thanks much - great meal that is cheap to make and pretty healthy.

Apr 29, 2010

Awesome recipe! As a second generation Mexican, I pride myself in cooking "authentic" Mexican dishes; so naturally I was skeptical about the concept behind this dish. But I found myself in a bind when I agreed to have friends over for a Mexican dinner, and remembered that one was a vegetarian. Coming from the carnivorous backgroud that I have, I thought it would be impossible to cook a tasty veggie Mexican dish (other than boring quesadillas). I was more than pleasantly surprised when I made this dish and was proven wrong. The flavors of all the vegetables marry so well together, and the combination of the cheese and guacamole add the perfect touch. I'll be proudly serving this for Cinco de Mayo. As my husband put it, "Screw it if it's not authentic. It tastes amazing!". =)

Jun 15, 2007

My family has almost the same recipe, except we don't use any guac, and we use Monterey Jack instead of cheddar. We put the bean/tomatoes down first, then tortillas, then more bean/tomatoes, more tortillas and top it with fresh tomatoes, adding more cheese and cilantro in the last 5 minutes of baking. It's a great vegetarian dish that everyone loves. And as you can see by my review, it's quite versatile. You can add corn and jalapenos too.

Mar 01, 2010

This was fantastic! Altered it just a little per other suggestions, one layer of guac and one layer of sour cream as well as extra cheese. Threw in some cilantro and a little chili powder. I wasn't sure about how it would be with the guacamole cooked but it was great! Very glad I had the layer of sour cream as well. Thanks for the recipe!!!


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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