Sweet Potato Mexican Lasagna


Recipe alert! This lasagna is hereby dubbed a new favorite.

I really can’t put my finger on what makes it SO amazing, but all these seemingly incompatible flavors blend together extremely well. It’s the perfect combination of sweet, savory and spicy and for once, I ate more of this dish then Jim.

6 tortillas, sliced in halves

3 cups mashed sweet potatoes

2 cups chopped tomatoes

2 cups cooked black beans

1 1/2 cups sliced green onions

1 1/2 cups organic salsa

1 cup chopped green pepper

1 cup shredded vegan cheese

1/2 cup chopped fresh cilantro

1 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp paprika

  • Preheat oven to 350 degrees
  • Grease the bottom of an 8X8 baking pan with the olive oil
  • Stir together sweet potatoes, salt, pepper and paprika
  • Toss together beans, peppers, 1 cup of the onions, tomatoes and cilantro
  • Lay 4 of the tortilla halves on top so that the pan is covered (take the flat side of each one and lay it against the pan)
  • Spread half of the sweet potatoes on top of the tortillas and then evenly top with half the bean mixture
  • Lay 4 more tortillas on top and repeat layers
  • After final tortillas are placed on top if bean mixture, spread salsa on top
  • Sprinkle with cheese and remaining green onions
  • Cover, and bake at 350 degrees for 30 minutes
  • Remove foil and bake for 5-7 more minutes

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