4 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.