It is more of a sweet potato and kidney bean lasagne.
Who though wants to say that is for dinner, rather than simply Enchiladas!
You can make this in a vegan or vegetarian way. In a child-friendly (chilli-free) or adult friendly (chilli and spring onions) way.
If I was making this recipe for myself, I would omit the cheese and some nutritional yeast instead to the sauce. My kids eat cheese, so I add a little grated sprinkle to the top to make it more appealing to them.
I serve it with a big green salad, topped with cherry tomatoes and cucumber. And a bit of my Super Simple Salad dressing.
Prep time : 30 mins
Serves: 5-6 people
Things you will need:
- Medium, rectangular ovenproof dish, no lid (similar to the one pictured).
- A vegetable peeler
- A madolin slicer (or sharp knife, to cut thin strips of courgette)
- Sharp knife
- Steamer or bain marie setup
- Frying pan (or pan)
- Half a yellow onion (or white or spring)
- 1 clove of garlic
- 750ml- 1litre pasata (or strained tomatoes)
- 3 Sweet potatoes
- 2 long marrows (courgettes)
- 1-2 tsps cumin powder
- 1 tsp paprika (or chilli for adults)
- 1 tin kidney beans
- Grated cheese or 1 tbsp nutrivia nutritional yeast (with added B12), optional but recommended
- 1 tbsp coconut oil (for frying)
1. Cube and steam the sweet potatoes
2. Peel and cut the ends off the courgettes
3. Slice carefully into very thin long strips (this is why the mandolin is preferable, more difficult I found with a knife) this is your lasagne ‘pasta!’
4. Peel and remove the core of the garlic. (This is the toxic part, that I find makes some people feel nauseous after eating).
5. Finely chop the onion and garlic
6. Heat the coconut oil and fry the onion and garlic for two-three minutes
7. Add the drained kidney beans and cumin and paprika, fry for two minutes more
8. Add the steamed sweet potatoes and mash it all together with a fork (as much or little as you desire)
9. Preheat the oven to 200oC.
10. Put about 1/4 the jar of pasata into the baking dish to prevent sticking
11. Layer a base of courgette strips (as you would for lasagne)
12. Add the filling
13. Add remaining pasata sauce (save approx 200ml if doing the vegan version)
14. Add the remaining strips of courgette to make a layer. Add grated cheese or if not, mix remaining pasata with a table-spoon of nutritional yeast. Then layer this on top.
15. Place in the oven for 30 mins approximately.
16. Serve and enjoy!