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April 24, 2017

Sweet Mayan Lasagna

Kim Campbell, The Plantpure Nation Cookbook/BenBella Vegan publishing

    A healthy alternative to your favorite pasta baked dish. Brian Olson

Serves 4-6

Ingredients

3 sweet potatoes, peeled and quartered
2 tablespoons nutritional yeast flakes
1/4 teaspoon chipotle chile powder
Sea salt to taste
1 15-ounce (400g) can black beans, rinsed and drained
1 red onion, diced
1 poblano pepper, seeded and diced
1 cup (225g) chopped mango, fresh or frozen
2 cups (450g) corn, fresh or frozen
1 tablespoon lime juice
1 tablespoon low-sodium tamari
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes
4 cups (900g) salsa, divided
18 corn tortillas
1/4 cup (60g) raw pumpkin seeds

Preparation

1. Preheat the oven to 375 degrees (f) 190 degrees (c) Line a 9 x 13-inch baking dish with parchment paper.

2. Bring a medium saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook for 10 to 15 minutes, until the potatoes are tender when poked with a fork. Drain the sweet potatoes and transfer them to a medium bowl. Mash the sweet potatoes with the nutritional yeast and chipotle chile powder until smooth and creamy. Season with salt to taste. Set aside.

3. In a large mixing bowl, combine the beans, red onion, poblano pepper, mango chunks, corn, lime juice, tamari, chili powder, cumin and red pepper flakes. Mix until well blended but take care not to smash the beans. Set aside.

4. Spread 1 cup (225g) of the salsa in the bottom of the prepared baking dish. Cover the salsa with 6 tortillas, overlapping them as needed to fit. Add layers in the following order: half of the mashed sweet potatoes, half of the black bean mixture and 1 cup (225g) of salsa. Repeat the layers using 6 more tortillas, the remaining sweet potatoes, the remaining black beans, and 1 more cup (225g) of salsa. Add one last layer of 6 corn tortillas and top with the remaining 1 cup (225g) salsa. Scatter the pumpkin seeds over the top.

5. Cover the lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes. Set the lasagna aside to cool for 10 to 15 minutes before serving.