Layers of flour tortillas, a smoky black bean and pepper filling, plenty of melted colby jack, and a bright, homemade tomatillo green sauce on top. This is the dish I’ve been making for over twenty years — and it has never once let me down.

I make this Mexican Lasagna every time I’m hosting. Not because it’s impressive (though it is), but because it’s entirely done before anyone walks through the door. No last-minute stirring, no standing over the stove while everyone else is catching up. It goes into the oven, and I go sit down. That alone makes it worth it — but the fact that people genuinely lose their minds over it doesn’t hurt either.

This is a vegetarian dish that even the biggest meat-lovers request. The filling is hearty and full of flavor — bell peppers, black beans, jalapeño, and a good red enchilada sauce that ties everything together. And the green sauce? Roasted tomatillos blended with cilantro and lime. It goes on top of the final layer and brings this incredible freshness that cuts right through the richness of all that cheese.

A few things to know before you start: the green sauce and the filling come together separately, and then it’s just assembly. Think of it like building an actual lasagna — layer, fill, cheese, repeat. It comes together faster than you’d think.

Green Tomatillo Sauce

• 4–5 tomatillos, quartered
• 3 cloves garlic, smashed
• ½ onion, roughly chopped
• 2 jalapeños, roughly chopped
• 2 cups vegetable broth
• ½ tablespoon salt (salt according to your broth — some are saltier than others)
• 1 bunch cilantro
• ½ teaspoon black pepper
• 1 tablespoon neutral oil (I use avocado)
• Juice of 1 lime

Filling

• 1 jar (8 oz) red enchilada sauce (I use the one from Trader Joe’s)
• ¾ red bell pepper, finely chopped
• ¾ yellow bell pepper, finely chopped
• ½ medium onion, finely chopped
• 1 jalapeño, finely chopped
• 3 cloves garlic, minced
• 1½ cups cooked black beans
• 2 tablespoons neutral oil (I use avocado)
• ½ tablespoon salt (salt to taste)

For the Lasagna

• 20 flour tortillas
• 2–3 cups colby jack cheese, shredded
• Green onions, sliced (for serving)
• Salsa and sour cream (optional, for serving)

Make the Green Sauce

In a large pan, add the oil over medium heat. Add the onions, jalapeños, and tomatillos. Let them cook, stirring occasionally, until the onions start to brown. Add the garlic, salt, and pepper, and let everything get some good color on it. This step deepens the flavor of everything and is absolutely worth the patience.

Pour in the vegetable broth and let it all simmer for about 20 minutes. You want the tomatillos to break down and everything to meld together.

Let the mixture cool slightly, then transfer to a blender. Add the cilantro and squeeze in the juice of one lime. Blend until smooth and set aside.

Make the Filling

In a large, wide pan, add the oil and let it get hot, then lower to medium heat. Add the onion, red pepper, yellow pepper, and jalapeño. Cook for 4–5 minutes until they start to soften.

Add the garlic and let everything cook until soft and fragrant. Pour in the enchilada sauce and simmer for about a minute. Add the black beans (if using canned, rinse them first) and salt. Stir everything together and remove from heat.

Assemble and Bake

Preheat your oven to 350°F.

Lightly oil the bottom of your baking pan (or use cooking spray). I use two square pans, but one large rectangular pan works just as well.

Start layering: tortillas on the bottom, then a layer of filling, then cheese. Repeat until you’ve used everything up. On the final layer, spoon the green tomatillo sauce over the top and finish with a generous layer of cheese.

Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and starting to brown.

Let it cool for about 10 minutes before cutting — this is important, it needs time to set so it holds together. Top with sliced green onions, and serve with salsa and sour cream on the side.

Notes

This recipe has been in my rotation for over two decades. It’s one of those dishes that just works — and works for a crowd. You can assemble it ahead of time and refrigerate it until you’re ready to bake (just add a few extra minutes to the bake time since it’ll be cold going in). The filling is flavorful enough that no one misses the meat, and the green sauce on top brings a brightness that makes the whole thing feel fresh and layered, not heavy. Trust me on this one.