Mexican Lasagna- Sweet Potato and Black Bean Tortilla Casserole

Another amazing hit with the family. So good, so healthy, so yummy.

Ingredients:
2 lg. sweet potatoes, peeled and diced
1/2 t. chili powder
1 bunch of kale, rinsed and de-stemmed
1/4 c. vegan sour cream
1/2 c. almond or coconut milk
1 t. olive oil
1 sm. white onion
3 c. cooked black beans (or 2 cans, drained and rinsed)

1/2 t. cumin

dash cayenne, salt and black pepper

1/4 c. fresh cilantro, chopped
2-3 c. shredded vegan cheese (Daiya)
1-2 jars green salsa (extra red salsa of choice is good too)
1 pkg. corn tortillas (around 12)
chopped fresh tomatoes for garnish


Preheat oven to 375 degrees.

Place sweet potatoes on a large baking sheet and toss with chili powder.  Bake for 35 minutes or until tender.  Meanwhile, steam kale until softened (about 5 minutes) and set aside.  In a food processor or blender, place cooked sweet potatoes, kale, sour cream, and milk and blend together.  If you have a hand held immersion blender, place ingredients in a bowl and blend until smooth. Set aside.

Heat oil in a skillet over medium heat and add onion.  Cook until softened (8-10 minutes).  Meanwhile in a medium bowl, add black beans, cilantro, cumin, cayenne, salt and pepper.  Add onion when ready and set aside.

Place a thin layer of green salsa at the bottom of a large casserole dish.  Cover with a layer of corn tortillas, then about half of the black bean mixture, followed by the sweet potato mixture, half of the shredded cheese, then more salsa, corn tortillas, black bean mixture, salsa, then the final layer of tortillas, the rest of the cheese, and top with a bit of green or red salsa.

Bake for 30 minutes.  Top with chopped tomatoes and/or a bit of vegan sour cream.  Serve with hot sauce or even ketchup.  Enjoy!