Sweet Potato Mexican Lasagna

• Produce

  • 1 (15oz can Black beans
  • 1 (15oz can Corn
  • 1 Green pepper
  • 2 Sweet potatoes, large cooked
  • 1 White onion, medium

• Canned Goods

  • 1 (15oz can Refried beans, vegetarian

• Condiments

  • 3/4 cup Taco sauce, homemade

• Baking & Spices

  • 3 tbsp Taco seasoning, homemade

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 9 Corn tortillas, Small

• Prepared

  • 2 cups Enchilada sauce

Found on veggiebalance.com

Description

Ingredients

• 2 large sweet potatoes, cooked
• 1 medium white onion, chopped
• 1 green pepper, chopped
• 2 Tablespoons olive oil
• 3 Tablespoons homemade taco seasoning
• 1 (15oz) can of corn, drained
• 1 (15oz) can of black beans, rinsed
• 3/4 cup homemade taco sauce
• 9-11 small corn tortillas
• 1 (15oz) can of vegetarian refried beans
• 2 cups enchilada sauce
• 1/2 cup cheddar cheese, dairy-free cheese options OR just omit completely.
• Garnish with freshly chopped green onion.

Directions

• Preheat oven to 350 degrees F
• Spoon sweet potato onto baking sheet with onion, green pepper, and olive oil. Toss in taco seasoning.
• Bake for 20-25 minutes.
• In a large bowl, add baked veggies, corn, black beans, 1/2 cup taco sauce.
• Pour remaining taco sauce into bottom of a 9x13 pan.
• Layer Mexican Lasagna with corn tortillas, 1/2 sweet potato veggie bowl, more tortillas, refried beans, enchilada sauce and so on until everything has been used. Finish with tortillas, remaining enchilada sauce and cheese.
• Bake 25-30 minutes.
• Top with fresh green onion, serve immediately.

Nutrition