Mexican Lasagna

Mexican Lasagna

For 8 servings:

6 Whole wheat tortillas

1 Can diced tomatoes

4 Large tomatoes, seeded

2-4 Cloves of garlic

½ Onion

1-2 Carrots, optional

2 Large handfuls of spinach


Pinch of salt

Cream cheese, 1 container (vegan)

Black beans, 1-2 cans (1.5-3 cups) rinsed

Avocado, sliced or diced


Blend or process the canned tomatoes, fresh tomatoes, garlic, onion, and carrots if using to make salsa.

Soften the cream cheese and blend/process with the black beans.

Lightly spray two glass pie pans (or a casserole dish).

Layer a tortilla, cheesy bean mixture, spinach, and salsa.


Top with another tortilla, (cheesy bean mixture if you have any leftover), salsa, and cilantro.

Bake at 350’ for 20 min or until heated through.

Top with avocado if desired.

Using two pie plates provides the opportunity to add jalapenos into one dish or to freeze the second dish if only 4 servings are needed.  This dish may not be substantial enough to serve as a standalone entrée for 4 unless you use 3 cups of black beans and 1-2 avocados.