Southwestern Sweet Potato Black Bean Lasagna

Flavorful, healthy and delicious!

Wow … is that a NAME for a recipe, or what? Makes me think of an old Bugs Bunny cartoon where he’s cooking “Louisiana Back Bay Bayou Bunny Bordelais!” Hopefully, the recipe will be memorable as the cartoon!

In the beginning, this was supposed to be a vegan enchilada recipe using sweet potatoes that were sliced into sheets using my KitchenAid Sheet Cutter attachment. I’m usually OK with that attachment. I might even be edging toward being pretty good with it. Once you get the hang of it, it’s really handy. But in keeping with my theme of learning to be better than just OK, when I started to make this recipe, I learned something. I learned that this particular attachment doesn’t like slender sweet potatoes. I’d originally bought sweet potatoes that would fit easily into my Ninja spiralizer but I really wanted a casserole of some kind so I changed horses in midstream. I thought I could use these same sweet potatoes on the Sheet Cutter attachment but boy, howdy was I wrong!

I’d already laid out all of the ingredients before I started trying to use the sheet cutter so rather than throw the baby out with the bath water, I adapted the recipe to fit the configuration of the ingredients. I do that a lot in the kitchen. Daily, in fact. Because this recipe is all about FLAVORS and textures, so just because the recipe doesn’t LOOK like it was supposed to in the beginning, that doesn’t mean it can’t still be attractive and yummy, filling and nutritious.

So here it goes …

TOOLS I USED:

  • Vegetable peeler
  • Knife
  • Corn “zipper”
  • Mandolin
  • Cutting Board
  • Baking Dish (6″ x 8″ or similar size)

INGREDIENTS:

  • Cooking Spray
  • 1.5 pounds sweet potatoes, peeled and sliced 1/8″ to 1/4″ thick
  • 1 T olive oil
  • A medium onion, diced
  • 1 bell pepper (any color), diced
  • Fresno chili or jalapeno, diced (remove membranes & seeds for less heat). If you like more heat, use 2.
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chili powder or smoked paprika for milder flavor
  • 2/3 c. corn (fresh, canned or frozen)
  • 2 c. cooked or canned black beans (rinsed and drained)
  • 1/2 c. red enchilada sauce
  • 1/2 c. green enchilada sauce
  • 1 lime
  • 1 c. Monterrey Jack (or pepper jack) grated
  • fresh cilantro leaves for garnish
  • optional – leftover bits from trimmed sweet potatoes to add to mixture

DIRECTIONS:

  • Heat oven to 375 degrees
  • Spray baking dish with nonstick spray or olive oil
  • Prep ingredients
Fresh corn cut from the cob
Thick-sliced sweet potatoes

Heat oil in a pan until it begins to shimmer. Add to pan the onion, garlic, peppers, and any bits left over from trimming the sweet potatoes and saute’ until onions are transparent.

Add black beans and corn. Stir until heated through.

Add seasonings and squeeze in the juice of 1/2 lime. Stir until well combined then remove from heat and set aside.

Coat the baking dish with red enchilada sauce and arrange a layer of sweet potatoes. Then layer the mixture on top and continue alternating layers of sweet potatoes and filling.

Place s1st layer of sweet potatoes on top of sauce
Layer with filling
Another layer of sweet potatoes
Another layer of filling, drizzle with green sauce

Drizzle 1/2 of the green enchilada sauce on the final layer, then top with the grated cheese.

Top with grated cheese

Set the baking dish on baking sheet in case it bubbles over in the oven. Cover loosely with foil and bake for 20-25 minutes until the sweet potatoes feel tender when a knife is inserted.

Remove the foil.

When the foil comes off, test the sweet potatoes for tenderness with the point of a knife.

Then bake an additional 10-15 minutes or until the cheese is golden brown on top.

Bubbly and GBD!

Remove from oven and let sit for 10 minutes before slicing.

Garnish options:
  • crumbled corn chips
  • chopped green onions
  • diced tomatoes
  • sour cream
  • guacamole
  • black olves
  • diced red onion
  • diced jalapenos/Fresnos
  • pico de gallo
  • fresh cilantro
  • extra grated cheese
  • anything else that takes your fancy!
Substitutions:
  • You can substitute butternut squash for sweet potatoes, or just use flour or corn tortillas and it still tastes great.
  • Using flavor-infused olive oils is a great way to add an extra punch. Onion/cilantro flavored olive oil is one of my favorites
  • For a milder flavor, you can use jalapeños instead of Fresnos, or for even less heat, you can use Poblanos.

This is such a tasty recipe and so quick and easy to put together. I know it looks like it has a billion ingredients and a thousand steps, but it really does go quickly and the result is absolutely delicious!

I serve it in a bowl over a bed of rice. It’s a great alternative to a meat-based dish!

Southwestern Sweet Potato Black Bean Lasagna

Prep Time30 mins
Cook Time45 mins
Servings: 4
Author: okhomecookin

Equipment

  • Vegetable peeler
  • Knife
  • Corn "zipper"
  • Mandolin
  • Cutting Board
  • Baking Dish (6 x 8 or similar size)

Ingredients

  • Cooking spray
  • 1.5 pounds sweet potatoes, peeled & sliced to 1/8-1/4" thick
  • 1 Tbsp. olive oil
  • 1 medium onion, any color, diced
  • 1 Fresno or jalapeno pepper, diced
  • 1 clove garlic, minced
  • 2/3 cup corn (fresh, canned or frozen)
  • 2 cups cooked or canned black beans (rinsed & drained)
  • 1/2 cup red enchilada sauce
  • 1/2 cup green enchilada sauce
  • 1 lime
  • 1 cup Monterrey Jack (or pepper jack) grated
  • fresh cilantro leaves for garnish
  • optional – leftover bits from trimmed sweet potatoes

Seasonings

  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp ground corriander
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder or smoked paprika for milder flavor

Instructions

  • Heat oven to 375 degrees
  • Coat baking dish with nonstick spray or olive oil
  • Prep all ingredients
  • Heat oil in a pan until it begins to shimmer. Add onion, garlic peppers, and any leftover bits from trimming sweet potatoes. Saute until onions are transparent.
  • Add black beans and corn. Stir until heated through.
  • Add seasonings and squeeze in the juice of 1/2 lime. Stir until well combined then remove from heat and set aside.
  • Coat the baking dish with red enchilada sauce and arrange a layer of sweet potatoes. Then layer the mixture on top and continue alternating layers of sweet potatoes and filling.
  • Drizzle 1/2 of the green enchilada sauce on the final layer, then top with grated cheese.
  • Set the baking dish on a baking sheet in case it bubbles over in the oven. Cover the dish loosely with foil and bake for 25 minutes until the sweet potatoes feel tender when a knife is inserted.
  • After 25 minutes, remove the foil and bake uncovered for an additional 15 minutes or until the cheese is golden brown on top.
  • Remove from oven and let sit for at least 10 minutes before slicing.

Video

Notes

Garnish options:
  • crumbled corn chips
  • chopped green onions
  • diced tomatoes
  • sour cream
  • guacamole
  • black olves
  • diced red onion
  • diced jalapenos/Fresnos
  • pico de gallo
  • fresh cilantro
  • extra grated cheese
  • anything else that takes your fancy!
Substitutions
  • You can substitute butternut squash for sweet potatoes, or just use flour or corn tortillas and it still tastes great.
  • Using flavor-infused olive oils is a great way to add an extra punch. Onion/cilantro flavored olive oil is one of my favorites
  • For a milder flavor, you can use jalapeños instead of Fresnos, or for even less heat, you can use Poblanos.
This is such a tasty recipe and surprisingly quick and easy to put together. I know it looks like it has a billion ingredients and a thousand steps, but it really does go quickly and the result is absolutely delicious!

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