Effortless 30-Minute Two-Bean Vegetarian Mexican Lasagna: Your Go-To Weeknight Meal

In today’s fast-paced world, finding delicious, healthy, and easy-to-prepare meals that fit into a busy schedule feels like discovering a hidden treasure. With school routines in full swing and the bustling holiday season quickly approaching, home cooks are constantly on the lookout for recipes that deliver on flavor without demanding hours in the kitchen. For the sake of sanity and to steer clear of frequent takeout, having a repertoire of dependable, quick-and-easy dishes is essential. That’s why I’m thrilled to share a new family favorite that has earned a permanent spot in my meal rotation: this incredible Two-Bean Vegetarian Mexican Lasagna. It’s a game-changer for anyone seeking a hearty, satisfying, and speedy dinner solution.

You might be surprised to learn that my family enjoys mostly meatless meals several times a week, often without even realizing it! A significant advantage of vegetarian recipes is their inherent simplicity and speed. By bypassing the meat-cooking step, many plant-based dishes come together incredibly quickly. For protein and substance in my meatless cooking, I heavily rely on versatile ingredients like beans and whole grains. They are nutritional powerhouses, incredibly budget-friendly, and always stocked in my pantry, ready to transform into a delicious meal at a moment’s notice. This approach allows us to enjoy diverse and healthy dinners effortlessly.

This simple yet satisfying Vegetarian Mexican Lasagna was developed with the invaluable help of my friend and chef, Connie Guttersen. Over the years, I’ve had the pleasure of working closely with Bush’s Beans alongside Connie, a renowned cookbook author and dietician. Her expertise in crafting health-conscious and flavorful recipes is truly inspiring. Our goal for this recipe was to keep things exceptionally simple, utilizing common pantry and freezer staples that most of us already have on hand. Think Bush’s beans, your favorite salsa, frozen corn, and whole-grain tortillas – ingredients that pack a punch without requiring a special shopping trip. The best part? This entire meal comes together in just about 30 minutes, a delightful surprise for any busy home cook!

During my collaborations with Connie, I’ve learned that despite her impressive credentials as a chef, cookbook author, and dietician, she’s also very much like me: a busy mom striving to feed her family healthy and delicious meals amidst a packed schedule. Recognizing this shared experience, I asked Connie to share some of her strategies and insights on how she manages to get home-cooked dinners on her family’s table consistently. Her wisdom offers valuable lessons for all of us navigating the demands of modern family life.

As a busy mom, what is your biggest challenge with feeding your family?

One of my biggest challenges, and I think it’s a common one for many parents, is staying motivated and continually coming up with new and interesting meal ideas beyond the handful of staples I tend to fall back on. Sometimes, the mere thought of preparing a home-cooked meal feels overwhelming, leading me to stick to familiar routines rather than thinking outside the box. Today’s families are incredibly busy, which naturally means moms are busier than ever. This often translates to a constant mental juggle of how to provide healthy, flavorful meals that everyone enjoys without compromising on time or quality.

What are some of your favorite go-to quick meals to put together when you are short on time but need to put dinner on the table?

My favorite quick meals always start with flavors and ingredients that my family already loves. Latin and Mediterranean flavor profiles are consistently a huge hit in our house. We tend to cook seasonally; summer, for instance, is all about the grill and vibrant composed salads. These salads aren’t just sides; they become the main event with interesting ingredients like beans, tender artichoke hearts, nutritious whole grains like quinoa, various fresh greens, and flavor-packed vinaigrettes. As the weather cools, Mediterranean flavors transition beautifully into comforting pasta dishes. In twenty minutes or less, whether I’m making a fresh pesto or a rich red tomato sauce, I’ll boost it with beans, a pinch of red chili flakes, and fresh herbs to create a complete meal. Topping it off with a generous sprinkle of Parmesan cheese is always a crowd-pleaser. Tacos, with their endless possibilities for different salsas, relishes, and fillings, are another big hit and incredibly easy to prepare, especially when they feature a variety of beans and fresh salsa.

What are some ingredients you always have in your refrigerator, freezer, or pantry to help you put together healthy, quick meals?

My pantry, refrigerator, and freezer are always stocked with a strategic selection of ingredients that make whipping up healthy, quick meals a breeze. These are my culinary safety nets:

Pantry:

Canned BUSH’s Beans (black beans, pinto beans, cannellini beans – versatile and packed with protein and fiber)

Quinoa (a complete protein and quick-cooking grain)

Pasta (various shapes for different dishes)

Different rice varieties (brown rice for health, white rice for speed)

Broth (vegetable or chicken, for soups, stews, or cooking grains)

Canned tomatoes (diced, crushed, or sauce – the base for countless dishes)

Canned artichoke hearts (a quick way to add gourmet flair and fiber)

Extra Virgin Olive Oil (essential for flavor and healthy fats)

Variety of vinegars (balsamic, red wine, apple cider – for dressings, marinades, and flavor boosts)

Canned adobo peppers (for a smoky, spicy kick)

Nuts (almonds, walnuts – for snacks, toppings, or added crunch)

Spices (a well-stocked spice rack is key to transforming simple ingredients)

Refrigerator:

Fresh herbs (parsley, cilantro, basil – they elevate any dish)

Lemons (for zest, juice, and brightening flavors)

Salsa (ready-made flavor booster for Mexican dishes and beyond)

Pesto (quick pasta sauce or sandwich spread)

Jar of roasted peppers (adds sweetness and depth to salads, sandwiches, or sauces)

Parmesan cheese (for topping pastas, salads, or adding savory depth)

Inexpensive cooking wine (red or white, for deglazing pans and adding complexity to sauces)

Garlic, onions (the aromatic foundation for almost any savory meal)

Freezer:

Frozen proteins like shrimp, chicken tenders (thaw quickly and cook fast)

Veggies like spinach, corn, and edamame (perfect for adding nutrition and color to soups, stir-fries, or side dishes without fuss)

I don’t know about you, but I always find it incredibly helpful and inspirational to glean insights into how other busy moms manage their kitchens and dinner routines. Connie’s practical advice truly resonates, reinforcing the idea that well-stocked pantries and strategic meal planning are the pillars of stress-free cooking.

This “lasagna” comes together in just a few straightforward steps, making it ideal for even the busiest weeknights. And here’s a fantastic bonus: you can actually prepare the entire dish the night before or early in the day. Simply assemble it, cover, and then pop it into the oven at dinnertime for ultimate convenience. If you opt for this make-ahead method, I recommend holding back the final layer of salsa and cheese until just before you’re ready to bake, ensuring a fresh, bubbly finish. Either way, whether you assemble it fresh or prep it ahead, all you need is about 30 minutes of hands-on time to bring it all together. Before you know it, you’ll be pulling a deliciously bubbling casserole from the oven, earning yourself a well-deserved pat on the back for a job well done. That feeling of accomplishment, especially on a hectic day, is truly priceless.

Print Recipe

Bush’s Two-Bean Vegetarian Mexican Lasagna

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

6 whole grain tortillas, fajita size (for a healthier, fiber-rich base)
1 16 oz jar of your favorite salsa (I used Pace Original, offering a balanced flavor)
2 cups frozen corn, defrosted (adds a touch of sweetness and vibrant color)
1 can Bush’s Black Beans, rinsed and drained (for hearty texture and protein)
1 can Bush’s Pinto Beans, rinsed and drained (some will be pureed for creaminess)
1 cubanelle pepper, chopped (adds mild sweetness and crunch; bell pepper works too!)
2 cups shredded Mexican blend cheese (for that irresistible cheesy layer)

Directions:

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures quick cooking and a bubbly, golden finish.
Place your frozen corn in a colander and run it under cold water for about 1 minute to quickly defrost. While the corn is defrosting, open your cans of beans to prepare them.
Set aside the defrosted corn. Using the same colander, rinse and thoroughly drain the pinto beans. Transfer the rinsed pinto beans into a food processor. Return the colander to the sink, then rinse and drain the black beans, setting them aside for later use.
To the pinto beans in the food processor, add 2 tablespoons of salsa. Pulse the food processor 2 or 3 times until the pinto beans are slightly pureed and creamy, but still retain some texture. This creates a wonderful base for your lasagna layers. Set this mixture aside.
Organize your cooking area by arranging all your prepped ingredients: your 8×11 glass baking dish, tortillas, rinsed and drained beans (black beans and pureed pinto beans), defrosted corn, chopped cubanelle pepper, and shredded cheese. This mise en place will make the layering process smooth and efficient.
Pour 1/4 cup of salsa into the bottom of the baking dish and spread it evenly. Arrange 2 whole grain tortillas over the salsa, slightly overlapping them if necessary to cover the base. Using a spoon, spread half of the pureed pinto bean mixture over the tortillas. Then, evenly top with half the amount of defrosted corn, half the black beans, half the chopped cubanelle pepper, and one-third of the shredded cheese. Repeat this layering process once more, ensuring each ingredient is distributed evenly. Finish this second layer by placing two additional tortillas as the top layer of your lasagna structure.
Pour the remaining salsa over the entire top tortilla layer and casserole, spreading it to cover. Generously sprinkle the remaining shredded cheese over the top of the lasagna. Bake in the preheated 425-degree oven for 20 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
For the best results and to allow the layers to set, let the lasagna rest for at least 5 minutes before cutting it into individual pieces. This helps prevent the layers from sliding apart.

I absolutely adore serving this Mexican Lasagna “taco style” because it encourages everyone to customize their plate and sneak in extra veggies without even realizing it! Offer a vibrant platter full of “fixings” on the side. Think crisp shredded lettuce, juicy chopped tomatoes, thinly sliced green or red onion, creamy diced or sliced avocado, and fresh lime wedges for a zesty squeeze. This not only makes the meal interactive and fun but also ensures everyone gets another serving of delicious vegetables without needing a separate “salad.” For an even heartier meal, serve it alongside a simple side of cilantro-lime rice or a light green salad with a Mexican vinaigrette. Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep!

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(I am in a paid partnership with Bush’s Beans. All opinions are my own)