Sweet Potato and Black Bean Lasagna

January 11, 2011

MexicanLasagnaA

MexicanLasagnaB

This meal is best enjoyed on the couch, surrounded with lots of blankets and pillows, and accompanied with a marathon of 30 Rock (Season 4 to be specific).

I’ve been a bit under the weather lately – so while I usually pride myself on soaking and cooking dried beans and making tortillas from scratch I went the pre-made route on most of this meal. It was surprisingly easy and didn’t take much energy to create. I was playing around with lots of ideas combining these ingredients – I considered quesadillas or enchiladas but ultimately decided on a lasagna.

DIVIDERDots

Sweet Potato and Black Bean Mexican Lasagna
4 medium/small sweet potatoes
2 cans of black beans
1 yellow onion
Corn tortillas (I used about 6)
4 oz. grated goat cheese (I used a hard sharp cheddar goat cheese but I think this dish would be interesting with a soft goat cheese as well)
Chili powder
Allspice
Ground Cumin
Salt
Olive Oil

Preheat your oven to 375F. Start by peeling and cubing your sweet potatoes in .5″ chunks. Throw in a bowl and toss with olive oil, chili powder, allspice and salt. Spread evenly over a baking sheet and roast for 35-45 minutes (until tender when poked with a fork).

Drain and rinse your black beans – throw these in the bowl you used for your sweet potatoes and stir in 2 tsp. of ground cumin and salt. Dice an onion and sautee with olive oil just until they begin to caramelize and are translucent.

Once the sweet potatoes are done cooking reduce the oven heat to 350F. Layer the green chile sauce, tortillas, black beans, sweet potatoes, onions, and cheese in that order until you use up all of your ingredients. Top with the remaining green chile sauce and a little bit of cheese. Cover with tin foil and bake for 40 minutes (remove tin foil at 20 minutes in to let the top brown a little).

This will serve 3-4 people.

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A quick note: I’ve been cutting way back on dairy lately and have been considering going vegan. The compromise I’ve come to for now is to only eat local, grass-fed dairy and when going out to eat choosing vegan options (or making substitutions) when they’re available. I’ll touch more on this topic later but wanted to go ahead and throw it out there for discussion.

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