Comments on: Sweet Potato and Black Bean Mexican Lasagna

By: kman

kman — Thu, 03 Oct 2013 17:00:25 +0000

I have to give this 5 stars. Thank you for sharing

By: watkins.c1960

watkins.c1960 — Mon, 30 Sep 2013 05:16:10 +0000

Loved this recipe. Made it just as it was and it was perfect. Took it for lunch several days in a row, it reheated very well. May make it without the nutritional yeast next time. I did how ever use dried beans as I don’t like the sodium or cost of canned

By: Mari

Mari — Wed, 12 Jun 2013 23:17:40 +0000

This recipe was very tasty, in fact, absolutely delicious. Who would have thought to use sweet potatoes in a Mexican enchilada? I made a few minor tweaks to it. I cut the chili powder in half and used 1 tsp of Mrs. Dash southwestern chipotle seasoning to supplement. I also added a whole clove of fresh garlic minced and used 1/2 black beans and 1/2 red beans because the little red beans are 3 times the amount of fiber over black beans. I also cook my own beans to eliminate the high sodium that comes with canned beans. I am not vegan (yet), so I sprinkled some Aldi fit and active 2% cheddar cheese on top instead of the yeast. I am definitely going to recommend this recipe to others! Thank you to the author of this recipe!

By: Charlene

Charlene — Wed, 17 Apr 2013 20:06:13 +0000

You Can water saute’ the onions. Just add a little water to the bottom of a pan and heat. when hot add the onions and saute’ until they are soft and transperent adding a little water if you need to.

By: Laura

Laura — Tue, 29 Jan 2013 00:35:00 +0000

This is absolutely delicious! Will def make it again and again. I cut the cayenne pepper in half….knowing my tongue couldn’t handle it. Because I haven’t yet found nutritional yeast, I topped it with TVP and sliced tomatoes. Wonderful! Wonderful!

This is the kind of dish you could bring to a pot luck!

By: Do_or_Di

Do_or_Di — Sun, 20 Jan 2013 00:52:25 +0000

When I made this, the nutritional yeast just sits on top kind of powdery. Is there any way to make this more creamy? Making it again this week. Yummo!

By: Krazekatlady

Krazekatlady — Thu, 10 Jan 2013 00:46:31 +0000

I have had this recipe bookmarked for months and finally made it for dinner tonight. It turned out great, very tasty. I didn’t have any enchilada sauce around so I made some from scratch which was a great way to adjust the heat to a level I like. I served it with a dollop of sour cream, cubed avocado and some diced tomatoes. Great recipe and very satisfying. I will be making it again soon.

By: Lisa Coyne

Lisa Coyne — Wed, 19 Dec 2012 02:20:08 +0000

I made this tonight and my husband & I both enjoyed it! I added a can of roasted tomatoes in the center of the layers, used a large onion instead of small, and upped the spices.

By: Barb

Barb — Thu, 04 Oct 2012 03:26:36 +0000

Can I use a little olive oil to sautee the onions? I don’t use any non-stick or teflon lined pans. I am looking forward to trying this!

By: Kimberly Harris

Kimberly Harris — Wed, 26 Sep 2012 02:13:27 +0000

I made this for dinner tonight and it was really good! I added some salt to the potatoes when I put them in the oven. Also, I couldn’t find any green enchilada sauce at my grocery store so I just used the red. And I didn’t have any nutritional yeast so I just left it out. Still very good. I’ll definitely make it again.