2 large sweet potatoes (about 1.5 pounds)
1 can of black beans
1 small white onion
5 corn tortillas
1 can of green chile enchilada sauce
1/2 table spoon chile powder
1/2 tablespoon cumin
1/2 tsp cayenne pepper
1/4 cup nutritional yeast
Preheat oven to 375 degrees. Peel and cube sweet potatoes. Toss potatoes with chile powder. Spread across baking sheet and bake for 35 min. or until tender when poked with fork. Rinse black beans with water and put in sweet potato bowl. Toss with cumin and cayenne pepper.
Chop onion and saute in non-stick pan until translucent. I usually add a little water to help prevent sticking. Once potatoes are done, reduce oven to 350.
Cut corn tortillas in halves and quarters to aid with layering.
Layer lasagna in 8×8 baking dish as follows: green chile sauce, tortillas, black beans, sweet potatoes, onions.
Once all ingredients are used up (mine makes 2 layers) top with nutritional yeast.
Cover with foil and bake for 45 minutes at 350. Remove foil with 20 minutes remaining to brown the top.
Total fat: 3.1 g
Cholesterol: 0 mg
Sodium: 596.3 mg
Potassium: 611.2 mg
Fiber: 10.5 g
Protein: 10.2 g