Delicious Mexican Lasagna

Indira grows peppers inside  Delicious Gardens, maybe some can go in her next salsa!

Indira grows peppers inside Delicious Gardens, maybe some can go in her next salsa!

Co-owner of Delicious Gardens, Indira Fermin, gave us one of her favorite plant based, whole food recipes from Dr. Jeanne Schumacher. Jeanne is an educator at the Harvey School and a huge advocate for whole food plant based living.

If you are growing (outdoors or in!) lots of tomatoes, peppers, chilis, onions, cilantro, corn, and beans, go ahead and replace any of the jars/cans with your own homemade versions!


Mexican Lasagna By Jeanne Schumacher


3 pkg Trader Jo’s corn and flour tortillas (regular corn tortillas will also work)

1 can black beans (rinsed and mashed)

1 can kidney beans (rinsed and mashed)

1 jar Trader Jo’s corn and chile tomato-Less salsa or Cowboy Caviar Salsa (Substitution – bag of frozen corn mixed with salsa)

3 jars salsa


Pre-heat over to 350 degrees F. In a bowl, mash the beans together (with a potato masher) and add in 1 jar of salsa.

Mix together well. In a 9×13 glass dish, spread out 1 jar of salsa. Place 1 layer of tortillas down on top of salsa. On top of the tortillas, evenly spread out the beans and salsa. Add another layer of tortillas. Next add layer of corn salsa and spread out. On top of this, add last layer of tortillas. Top this layer off with last jar of salsa. On top of this, place a layer of parchment paper then cover with aluminum foil. Bake at 350 degrees for 1 hour.

Notes: Always check level of sodium on salsa and beans. Sodium should less than a one to one ratio of mg of sodium to calories per serving. Look for brands with no sodium added.

Recipe by Jeanne Schumacher