Read recipe first some division of ingredients. And have your ingredients prepped in separate bowls ready to go. And always use organic ingredients.
2 Cans each Refried Beans and Black Beans
8 Cloves Garlic
EVOO
1 Red Bell Pepper diced
1 Small Onion
1 Tub of Organic Salsa
1 Pint Cherry Tomatoes diced and seeds squeezed out ~ *or canned diced tomatoes
1 tbs. each Cumin and Coriander sautéed until fragrant and ground in mortar
1 & 1/2 Tbs. Chili Powder
1 Bag Frozen Corn rinsed and set to thaw in bowl ahead of time Step 1.
1 Package Heidi Ho Cheese
2 bunches Cilantro, 1/2 Lime
CILANTRO PESTO: Wash 2 bunches and spin dry. Take off leaves and put in Cuisinart with 1 Tbs. EVOO, salt, 1 clove garlic, 1/2 Lime to retain color. Blend.
Saute 1/2 Onion in EVOO, add garlic and diced tomatoes, chili powder, cumin and coriander add Refried Beans.
Stir and warm until flavors merry set aside in separate bowl. Repeat the same step for Black Beans and set aside.
Preheat oven to 350. Oil an 8×8 lasagna pan.
Heat iron Saute pan and add 2 cloves garlic diced, add red pepper and corn. Sauté until browned add salt to flavor. Set aside.
Layering Lasagna:
If you have available two larger tortillas recommend putting two on the bottom. Or use Corn Tortillas to cover bottom.
Step 1. Layer with Refried Bean mixture
Step 2. Layer with Black Bean mixture
Step 3. Layer with 1/2 tub Salsa
Step 4. Layer with Heido Ho Cheese
Warm tortillas separately in a single pan if you wish,
Step 5. Add Corn Tortillas
Step 6. Repeat and end top with Tortillas
Bake for 30 minutes and let sit for 5 or 10 minutes to set. Serve with a simple salad. And add the cilantro inside the lasagna as you serve makes it full of color. 
This recipe is not as complicated as it sounds and you could probably not season the beans as I did, but I always do for added flavor. My son is a teen and he really enjoys mexican food so this was a hit! You will enjoy too so delicious!
