Mexican Lasagna With Black Beans, Quinoa And Sweet Potatoes (Yams)

1. 1

   Preheat the oven to 350F. Lightly grease a 13 X 9 oven safe dish

2. 2

   Cook the Quinoa. (Boil 3 cups of water. Add Quinoa. Simmer covered for 12 mins. Turn off the heat. Stir with a fork a few turns. Cover and let sit for 15 minutes.

3. 3

   While the Quinoa cooks, heat the olive oil in a large sauce pan over medium heat. add the Onion, Bell Pepper, Sweet Potato, Jalapeno and garlic. Saute until soft, about 8-10 mins. Add chili powder, oregano, cumin, and salt. Cook another 2 minutes then remove from heat.

4. 4

   In a really large bowl, transfer the quinoa and the cooked vegetable mix. Add about 2 cups of Salsa, the cilantro, corn meal, and black beans. Also add about 4 oz of cheese (handful). Mix.

5. 5

   In the prepared 13 X 9 pan, add a thin layer of salsa to the bottom of the pan, about 1/2 cup. Then place a single layer of the cut corn tortillas in a pattern that best fits the pan. Some overlapping is okay. Next, scoop out half of the quinoa, black bean mixture and spread across the pan. Sprinkle half of the remaining cheese on top of the mixture. Repeat for a second layer (salsa, tortillas, remaining mixture, remaining cheese)

6. 6

   Bake uncovered for 30 to 40 minutes or until the cheese is melted and the edges are bubbling. Remove and let cool for 10 minutes. Garnish as needed. Enjoy

* Per serving · 4 servings · Values may vary.