Here’s a favorite of Amy’s family – Mexican Lasagna with Sweet Potatoes and Black Beans!

Mexican Lasagna Ingredients

2 cups salsa Verde, divided

2 sweet potatoes, peeled and diced into small bite size pieces

2 cans black beans, drained and rinsed

1 (4.5 ounce) can green chiles

1/2 cup diced red onion

3 Tbsp. chopped fresh cilantro, divided

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

salt and pepper to taste

1 cup Diya mozarella

12- 6 inch corn tortillas

1 avocado, seeded, peeled and diced

1 roma tomato, diced

2 Tablespoons vegan sour cream Cooking Directions

Preheat oven to 350 degrees. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.

In a large pot of boiling water, cook sweet potatoes until tender, about 12-14 minutes, drain.

In a large bowl, combine sweet potatoes, black beans, green chiles, red onion and cilantro. In a small bowl, combine spices: chili powder, garlic powder, cumin, salt and pepper. Pour spices over the sweet potato mixture and mix well.

To assemble, lay 4 tortillas on the bottom of the baking dish, allowing to overlap some. Put 1/2 of the sweet potato mixture evenly on the tortillas. Sprinkle with 1/2 of the cheese and layer with 4 more tortillas. Spread the remaining sweet potato mixture and sprinkle with 1/2 cup cheese. Layer with the remaining tortillas and pour the rest of the salsa verde on top.

Bake until bubbly, about 20 minutes.