Vegetarian Taco Lasagna

Vegetarian Taco Lasagna - EASY protein packed vegetarian taco lasagna.

This easy vegetarian dinner is made with lentil taco “meat,” black beans, salsa, roasted corn, cheese, and Mission Foods’ Protein Tortilla Wraps. Prep is all done in under 10 minutes, and then it’s ready to bake. It’s the perfect protein-packed family dinner!



  • 6 Mission® Protein Tortilla Wraps
  • 23 Tablespoons olive oil
  • 10 oz. frozen corn
  • 2 Tablespoons taco seasoning
  • 115 oz. can lentils, drained and rinsed
  • 115 oz. can black beans, drained and rinsed
  • 116 oz. jar salsa
  • 116 oz. bag shredded Mexican cheese


  • Avocado
  • Cilantro
  • Tomatoes
  • Sour cream


    1. Preheat oven to 375º and lightly grease a 9 x 12″ casserole pan.
    2. Pour the drained lentils into a large bowl and use a spoon to mash them. They should be mostly smashed, but not pureed. 
    3. In a medium skillet, heat 1 Tablespoon of oil to medium. Pour in corn and add taco seasoning. Sauté for 10 minutes until the corn is fragrant and crisping up slightly. Remove from heat.
    4. Add roasted corn and drained black beans to the bowl with the lentils. Add 2 Tablespoons of salsa and stir to combine. Use a spoon to roughly divide the mixture into 3 parts. 
    5. Place 2 Mission® Protein Tortilla Wraps in the baking dish, spoon salsa over top of the tortillas and spread it evenly using the back of the spoon. Spoon 1/3 of the lentil-corn-bean mixture and spread evenly. Sprinkle about 1/2 cup of cheese over top, then repeat the process with 2 more layers.
    6. After the final layer, sprinkle generously with cheese and cover the pan with foil. Bake 15 minutes, then uncover and broil for 5 minutes. 
    7. Add your favorite toppings, serve, and enjoy! 

    Find the Mission® Protein Tortilla Wraps here.

Keywords: lasagna, mexican, tortillas, healthy, vegetarian,