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.