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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sweet Potato & Black Bean Lasagna Recipe

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This recipe for Sweet Potato & Black Bean Lasagna is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Large premade flour tortillas
2 medium or large sweet potatoes
1 can black beans (drained)
15 oz. tub ricotta cheese
2 chopped tomatoes
1 chopped onion (optional)
2 cloves chopped garlic
1 8 oz. bag shredded mozzarella
Directions:
Directions:
It's best if you can cube the sweet potatoes and roast on a cookie sheet at 400 degrees for 40 minutes. Cook onions and garlic in a pan with a little olive oil until both are soft. Mix in tomatoes, drained black beans and cooked cubed sweet potatoes. Add salt and pepper to taste. Spray an 8 in. square baking dish with oil then cover the bottom of the pan with a large tortilla. Begin layering the ingredients with ricotta, vegetables, mozzarella; then repeat. Top layer should be mozzarella. Bake at 350 degrees for 40 minutes on until top is lightly browned.
Personal Notes:
Personal Notes:
I ended up using a little more mozzarella. I also beat an egg into the ricotta cheese before I started layering it.

 

 

 

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