Chipotle Mexican Lasagna

A great recipe from Happy Healthy Long Life that's easy to make. I've made some slight modifications, and

2-3 medium sweet potatoes, peeled & sliced
32 oz salsa (mix of mild & hot, or yummy Tomatillo & Hatch Chile from Costco)
12 oz soyrizo - or even better homemade soyrizo
12 oz package corn tortillas (12 count)
15 oz can black beans
1/2 package roasted frozen corn
Ripe avocado, sliced
Optional: Use kale or chard as middle layer

1. Preheat oven to 400 degrees
2. Pour 1/4 of the salsa on the bottom of a 9 X 13" baking dish
3. Cover the sauce with a single layer of the tortillas (1/3 of the package); cutting some to get better coverage if desired
4. Top with 1/3 of the chorizo, 1/3 of the sweet potatoes, 1/3 of the roasted corn, & 1/3 of the black beans (and optional greens)
5. Top with 1/4 of the salsa, and repeat the layering, starting with the tortillas. You'll do this two times.
6. Cover the final layer with the rest of the salsa.
7. Cover the lasagna with non-stick foil & bake for 60 min. Take off foil, turn off oven, and let sit.
8. Serve with sliced avocados on top. Yum!

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