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Recipe was inspired by Kathy Hester's "The Vegan Slow Cooker"
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Preparation time: 10 minutes
Serves: 8 generous portions
- 1 to 2 large sweet potatoes (2 lbs), peeled, & thinly sliced (that's the only work you'll have to do) Tip: Parboil the sliced sweet potatoes ahead of time, until "just tender" to shorten the cooking time. Too Busy to Bother Tip: Use about 3 cans of Taylor's Canned Sweet Potatoes--vacuumed-packed, no sugar or syrup.
- 2 16 ounce jars of your favorite salsa (I used chipotle)--enough for almost 4 cups of sauce (I used over-priced Guy Fieri's Chipotle salsa & LOVED the flavor. It does have canola oil in the ingredient list, but it lists as 0 fat, which means it's less than .5 a gram, & still unacceptable if you follow Esselstyn's diet strictly. Just saying...) More notes: I do think my use of a well-seasoned chipotle salsa added to the great flavor of the lasagna.
- 8 ounces of Upton's Naturals Chorizo flavored seitan (substitute with 2 links of Field Roast Mexican Chipotle "sausage", or 8 ounces of Trader Joe's Soy (Gluten-free) Chorizo, or make your own with this recipe. (you can substitute tomato paste or more beans or broth for the oil)
- 1 package of Food for Life corn tortillas (12 count)
- 1 can (15 ounce) black beans, drained & rinsed
- 1 1/2 -2 cups of Trader Joe's Roasted Frozen Corn--about 1/2 of a package (can substitute regular frozen corn)
1. Preheat oven to 350 degrees
2. Pour 1/4 of the salsa (a scant cup) 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)--it's OK to cut some in half
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
5. Now 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, spreading it well. Cover the lasagna with non-stick foil & bake for about one hour to 1 hour & 15 minutes--until the sweet potatoes are tender, and everything is nice & piping hot. Tip: Parboil the sliced sweet potatoes ahead of time to shorten the cooking time.
7. If you are able to eat avocados, adding just a little on top adds a nice balance to the spiciness of this dish.
Sour Cream-Like Topping - Optional
This was so quick to make & it added a nice cooling taste to this spicy dish.
Soak 1/2 cup of cashews in 1/2 cup of water for 30 minutes.
Add 1/4 cup of lime juice, to the cashews & water & blend in a high-speed blender (VitaMix) for a minute or two until creamy.
Add a sprinkle of pepper & salt if you like.
A spoonful is all you need.
Is this recipe a nutritional powerhouse or what?
Chipotle Chorizo Sweet Potato Lasagna
Serving Size: 1 serving
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