Enchilada Lasagne - Laura Thomas, PhD | Registered Nutritionist | Wellness Advocate

Ingredients

• 1 1/2 cups black beans, soaked overnight
• 2 red onions, chopped
• 1 tsp salt
• 1tsp chipotle flakes/powder
• 1tsp ground cumin
• 1 red onion, diced
• 6 cloves garlic, minced
• 1 jalapeño, minced, seeds left in
• 1/2 tsp salt
• 2 cans whole tomatoes
• 2 tsp oregano
• Juice of 1/2 lime
• 2 large sweet potatoes, cubed (about 1 inch)
• 1 tbsp coconut oil, melted
• S+P to taste
• 2/3 cup raw cashews
• 2/3 cup nutritional yeast
• 4 cloves garlic
• 1 1/2 cups of veg stock (and a few tbsps extra in case the sauce is too thick) (I like marigold brand)
• 2 tsp smoked paprika
• 2 tbsp lemon juice
• Fresh ground black pepper
• 12-16 tortillas, depending on size, you don't want any gaps in your tortilla layers, so you'll need more if your tortillas are on the small size