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

1/2 cup chopped fresh cilantro

1 tbsp olive oil

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

1 batch homemade cashew queso

• Preheat oven to 350 degrees
• Grease the bottom of an 8X8 baking pan with the olive oil
• Stir together sweet potatoes and spices
• 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
• Cover, and bake at 350 degrees for 30 minutes
• Remove foil and bake for 5-7 more minutes
• Serve homemade cashew queso over lasagna once baked