Meat-Free Favorites : Enchilada Lasagna

By Elena Johnson

My husband told me that he heard of a dish called “Enchiladasagna” and suggested I make it for dinner. He loves Latin American cuisine, so I understood why the idea of lasagna made with Latin ingredients and flavors appealed to him. Here’s my vegan version with seasoned beans and cheesy hominy.

Enchilada Lasagna

Enchilada Lasagna


Enchilada Lasagna

4 – 6 servings

1 ½ tsp. canola oil, divided

1 medium onion, divided: ¾ coarsely chopped and ¼ finely chopped

6 cloves garlic, divided: 4 crushed and 2 minced

2 stalks celery, coarsely chopped

28 oz. can fire-roasted diced tomatoes

1 cup water

2 tsp. ground cumin

1 ½ tsp. crushed red pepper

1 ½ tsp. oregano, divided

14 oz. can black beans, drained

14 oz. can hominy

½ cup vegan cheese, such as Teese Nacho Sauce or Daiya Pepperjack

¼ cup soy milk, optional

(8) 8-inch whole wheat tortillas

Heat 1 tsp. canola oil in a medium stock pot over medium-high heat. Add onion, garlic, and celery and sauté a few minutes until vegetables become aromatic and begin to brown slightly. Add tomatoes, water, cumin, red pepper, and 1 tsp. oregano. Bring mixture to boil. Reduce heat to a simmer and cook for 30 minutes. Puree the sauce with an immersion blender or regular blender. Adjust seasoning.

Meanwhile, in a small stock pot heat the ½ tsp. canola oil over medium heat. Add garlic and onion and sauté until onion begins to soften. Add beans and ½ tsp. oregano. Cook until heated through. Season with salt and pepper to taste. Remove beans to a bowl.

In same pot, heat hominy and cheese over low heat until cheese is melted and heated through. If the mixture is too thick, stir in the soy milk gradually until the mixture reaches a thick, but pourable consistency. Season with salt and pepper to taste.

To assemble the lasagna, spread ¼ cup sauce in the bottom of a 9-inch square casserole dish. Tear two tortillas in half, placing the long edges against the four edges of the dish to more evenly form a square. Cover the tortillas with another ¼ cup of sauce. Then spread 1 ¼ cups of the cheesy hominy evenly onto the tortilla layer. Cover with another two tortillas and 1 cup sauce. Spread the bean mixture evenly across the surface and cover with another layer of tortillas and 1 cup sauce. Repeat a second layer of cheesy hominy and tortillas. Then coat the top of the lasagna with sauce.

Bake at 350° for 20 – 30 minutes until the lasagna is heated through and bubbling slightly. Let rest for 10 minutes before slicing.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email

About the Author

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