• Rachel

Enchilada-sagna


Its two great tastes in one. Enchilada meets lasagna. No pasta required. This is a riff on a Mexican lasagna I used to make but I have completely changed the veggies to suit the vegetables that make my body feel great. This recipe is so versatile-meaning you don't have to follow letter of the law-you can definitely make this one your own whether you use cheese or not, or add different spices or even veggies. Go Wild. You're gonna love it and it's perfect for brunches, dinners and don't forget soon to be SuperBowl. It feeds a ton of people and it freezes well.


Ingredients

3 medium roasted sweet potatoes-diced

1 small onion ( I used Vidalia-red onion is great too)

5-6 small mini peppers (you can use any pepper you like or a whole pepper)

1/4 tsp. minced garlic

1/4 tsp. cumin

1 tsp. onion powder

1/4 tsp. paprika

1 15 oz. can of drained black beans (feel free to use pinto though I don't suggest chickpeas)

1 bag baby spinach (or at least 8-9 oz of spinach)

Chopped basil

1 TBSP Olive Oil

1 cup salsa mixed with 2 cups sauce (if you like more sauce then you can add another cups of 1/2 salsa and 1/2 sauce)

1 TBSP lemon or lime juice (we used lemon)

2-3 cups cheese (you can use vegan cheese -we used 2 cups mix of lactose free cheddar and parmesan)

Fresh Basil or Cilantro ( we used fresh basil)

12-14 corn tortillas


Directions

Preheat oven to 450 for roasting. (Enchiladasagna goes in at 375)

Toss diced sweet potatoes in olive oil and salt and place them on a baking sheet.

Roast for 30 minutes until soft and caramelized.

Remove from oven and let cool.

In a large pan saute onion, minced garlic and pepper in olive oil until translucent.

Add spices (cumin, onion powder) and continue cooking until toasty and onions are soft.

Add the spinach and quickly saute until it is all wilted and soft.

Remove and place in a large bowl.

Add potatoes, drained black beans, basil and lemon or lime juice and mix thoroughly.

Assemble lasagna pan 9x13. Pour a thin layer of sauce on the bottom

Cut two tortillas in half and line the top and bottom of pan so they are flush to the sides of the pan. Cover the bottom with 2 whole tortillas

Add some of the mixture, sprinkle with cheese and sauce

Start the layer with corn tortillas, potato mixture, cheese and sauce.

We made three layers. You can choose to do two and have more filling and cheese inside. NO RULES OR JUDGEMENT JUST FOOD THAT TASTES GOOD TO YOU!


Make sure oven is on 375.

Bake lasagna for 30-35 minutes- you can even put it under the broiler for a few seconds to get the top golden brown.

Let it set for a few minutes and ENJOY!


Don't forget to check our video out on YouTube

https://youtu.be/bSAMRknCFCA






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