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Sweet Potato and Black Bean Mexican Lasagna

Sweet Potato and Black Bean Mexican Lasagna4 large organic sweet potatoes (about 1.5 pounds)

2 cans organic black beans, rinsed

1 large white onion

10 organic corn tortillas

2 can organic green chile enchilada sauce

1 T chile powder

1 T cumin

1 tsp cayenne pepper

1/2 cup organic nutritional yeast

Preheat oven to 375 degrees.  Peel and cube sweet potatoes; toss with chile powder. Spray baking sheet with non-stick spray, bake potatoes for 35 minutes or until tender – remove and reduce oven to 350 degrees. Chop onion and sauté in non-stick pan until translucent. Cut corn tortillas in halves and quarters to aid with layering. Toss black beans with cumin and cayenne pepper. Layer lasagna in 9×13 baking dish as follows: green chile sauce, tortillas, black beans, sweet potatoes, onions – repeat layers; top with nutritional yeast. Cover with foil; bake for 45 minutes removing foil half way through to brown the top. Let rest 10 minutes before serving.

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