Organic 3 Bean Veggie Mexican Lasagna–Ole!

Who doesn’t love Mexican food!? With the spices, the colors the flavors–it’s hard to resist! There are a bunch of fast food chains/ restaurants out there that promise authentic flavors and taste, but if you take a look at the ingredients you’ll notice that they’re all filled with harmful chemicals and additives (ahem…Taco Bell, Chipotle).

So, I took it upon myself to make a homemade, healthy and organic Mexican lasagna. It was so simple and it only took me around 15 minutes to prepare and 35-40 minutes to bake. This is also something that you can prepare ahead of time and then pop it in the oven when you’re ready to serve it.

I made enough to serve four people, but you can double or halve the ingredients depending on how many servings you’d like to make. All of the ingredients were USDA organic/ verified non-GMO.


6 flour tortillas
1 medium white onion
5-6 cloves of garlic chopped finely (you can also use a garlic paste)
1 can of pinto beans (no salt added)
1 can of black beans (no salt added)
1 can of kidney beans ( no salt added)
1 bottle of tomatillo sauce (I usually make my own, but tomatillos are hard to find when they’re not in season)
3 vine tomatoes, cubed
1 medium green pepper, chopped
Handful of cilantro leaves
2 cups of raw milk mild cheddar cheese, grated
1/2 teaspoon of cumin powder
1/2 teaspoon of curry powder
Salt to taste
2 teaspoons of extra virgin cold pressed olive oil


The filling:
photo 1In a heated pan, add a little bit of olive oil and stir in the onions, garlic, and green peppers. Let this sauté until the onions are clear and the peppers are tender.

Add in the cumin, curry powder and salt and mix this around until everything is evenly coated.

Then pour in the tomatillo sauce and drained beans and let this whole mixture sit on low heat for around 7-10 minutes until everything has been heated up.

Putting it all together:
In a medium size baking tray place two tortillas side-by-side and layer a small amount of photo 2the filling and top it with an even amount of the tomatoes. Then, sprinkle enough cheese to lightly cover the mixture and top this layer off with a few leaves of the cilantro. Add another set of tortillas and repeat this step until all of your tortillas are used. When I made this, I used 6 tortillas giving me three layers. After the last layer, sprinkle the rest of the cheese on top until everything is evenly coated. You want to make sure that when this bakes the cheese gives the lasagna a nice golden/brown top.

Bake at 350 degrees for around 30-40 minutes depending on your oven.
When this is done, you can enjoy it with some fresh salsa or sour cream!


photo 3

Please comment below and let me know how this turned out for you!

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