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Mexican Lasagna ingredients

Vegan Mexican Lasgana

This is a favorite one-pot Instant Pot meal. It is flavorful and filling and is whole food plant-based with no added salt, oil, or sugar. This meal is nutrient dense and delish!
Course Brunch, Dinner, Lunch
Cuisine Mexican


  • 2 medium sweet potatoes cubed, cooked (peeled is optional)
  • 2 cans Hatch red chili you can also use green
  • Pico diced tomatoes, cilantro, jalapeno to taste
  • 1 cup fire roasted corn
  • 1 cup black beans
  • 1 can jackfruit shredded
  • 6 - 8 Organic corn tortillas


  • Cook sweet potatoes (or you can purchase frozen precooked cubed sweet potatoes).
  • Shred jackfruit and set aside in a bowl.
  • In one large bowl add pico, black beans, and fire roasted corn. Stir to combine. Set aside.
  • In a separate large bowl add cooked sweet potatoes and about 3/4 of a can of the Hatch red sauce. Mash to desired consistency. We like it a little thick and chunky.
  • Add shredded jack fruit to sweet potatoes and sauce. Stir to combine. Add additional red sauce as needed.
  • Pour some red sauce on bottom of Instant Pot pan so the corn tortillas will not stick. Don't be stingy when pouring to cover the bottom of the pan.
  • Layer the lasagna starting with corn tortilla, jackfruit-potato mixture to cover tortilla, then pico-corn relish mixture to top it off. We usually stack 4 - 5 layers, or until we run out of jackfruit-potato or pico-corn relish, or if the layers reach "max capacity" line on the Instant Pot.
  • Add corn tortilla as top layer and cover with more red sauce.
  • Close and lock Instant Pot lid. Seal vent. Plug in Instant Pot and press "RICE" setting. Let the Instant Pot do it's magic and you will have your one pot meal ready in about 25 minutes!
  • Top with cilantro and any of your favorite herbs. Enjoy!
Keyword vegan
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