I was recently in Tulsa, OK to see one of my beautiful sorority sisters get married. The wedding was gorgeous and the weekend was a blast, partly because I stumbled upon the greatest cafe ever! It was a spot I did not expect to find in Tulsa. I love when the world surprises me! The cafe is called Nourish and it was opened in January by two sisters who seem to have a passion for bringing healthful food and drinks the their beautiful Midwestern city. I bought my new favorite t-shirt there (see below) and later explored Nourish’s website where I found this yummy-sounding recipe for Mexican lasagna. After making it, I know it is not just yummy-sounding but yummy-tasting, too!
Because the recipe called for some cheese and I do not tolerate dairy all that well, I decided to modify the recipe a bit but it’s still absolutely delicious! By all means, if you can tolerate dairy, throw cheese into this dish wherever your heart desires. I did use a bit of lactose-free sour cream as a topping when I enjoyed this dish as leftovers a few days after I made it. I must say, the smooth coolness of the sour cream was a nice compliment to the hot and spicy lasagna.
As you can see, this dish has tons of flavor: smoky sweet potatoes, rustic corn tortillas, tomatillo salsa and lots of fresh cilantro. It’s a healthful, yet hearty dish that’s perfect for fall. It’s also a good dinner to serve for a party because the recipe makes enough for at least five people (I’m talking large portions, people!) and if you serve a simple green salad, some margaritas and chips and guac, I think you have the makings for a successful evening. Enjoy!
Mexican Lasagna Recipe inspired by Nourish Drink Cafe
- 2 cups salsa verde (I used this brand)
- 2 sweet potatoes, washed and diced
- 2 boxes/cans black beans, drained and rinsed
- 1 (4.5 ounce can) green chiles
- 1/2 cup diced red onion
- 3 tablespoons fresh chopped cilantro, plus more for topping
- 1 teaspoon chili powder (or more if you like an extra kick like I do!)
- 3 cloves fresh garlic, minced
- 1/2 teaspoon cumin
- salt and pepper to taste
- 7-12 corn tortillas (I did not top mine so I only used 7 but if you add another layer to the top, you’ll need more.)
- avocado, guacamole, sour cream, cheese, salsa and cilantro for topping
- Preheat oven to 350 degrees.
- Pour one cup of salsa verde into the bottom of a 9×13 glass baking dish and set aside.
- Boil or steam your sweet potatoes until they are soft.
- In a large bowl, combine sweet potatoes, fresh minced garlic, black beans, green chiles, red onion and cilantro.
- In a small bowl, combine all the spices.
- Pour spices over the sweet potato mixture and mix well.
- Lay tortillas on the bottom of the baking dish. You can let the tortillas overlap, or you can trim them to fit evenly.
- Put half of the sweet potato mixture evenly on top of the tortillas. (if you’re using cheese, add some here)
- Layer more tortillas on top of the sweet potato mixture.
- You can add one more layer of tortillas here, but I opted not to do that. If you’re using cheese, add more on top here. Otherwise, pour the remaining salsa on top.
- Bake until bubbly, about 20 to 25 minutes.
- Serve with any toppings of your choosing but I recommend not skimping on the avocado and/or guacamole!