My favorite postpartum dish to bring to a new mom is a vegetarian, gluten-free Mexican Lasagna (it can also be dairy-free if needed). I like making this dish because not only is it super yummy, it’s easy and inexpensive to make. It also travels well, cooks quickly, re-heats well, and freezes well.

Ingredients
Olive oil
2-3 gloves of garlic, minced
1 onion, chopped
1 red pepper, chopped
1 jalapeno, seeds removed and diced
1 zucchini, chopped
1 bunch of spinach, washed and stems removed
2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon oregano
2 ½ cups black beans (or 20oz)
28oz can diced tomatoes
1 ½ cups frozen corn
12 corn tortillas, cut in half
12 oz cheddar cheese (or dairy free cheese substitute, I prefer Daiya)

Directions:
1. Heat olive oil in pot and sauté garlic and onion
2. Add red pepper, jalapeno, zucchini and sauté
3. Add spinach and sauté until it cooks down
4. Add seasonings and sauté with vegetables for one minute, stirring frequently
5. Add beans, tomatoes, and corn; simmer gently for 10 minutes
6. Coat bottom of pan with cooking spray and layer as follows: tortillas, bean mixture, tortillas, bean mixture, and a top layer of cheese

bottom layer of tortillas

layering

Cooking Instructions:
Bake, uncovered for approximately 20 minutes at 400 degrees.

When I make Mexican Lasagna for a newly postpartum mommy, I usually include a side of Spanish Rice (here’s a basic recipe to try), washed and cut seasonal fruit, and lactation bars (recipe coming soon!). I typically double the recipe above resulting in two dishes, one to deliver to a new mom and one to feed my own family.

Ready to be delivered to a new mommy!

If you make this dish, let me know what you think! I would love to hear any creative modifications you try.

Check out tomorrow’s post about 5 postpartum surprises no one told you about!

-Sarah