Recipe: Mexican Lasagna / Layered Enchilada

This is basically a layered enchilada.

Roasted yam
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)

Filling
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans

Assembly
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried Beans, Veggies (yams, zucchini, peppers, corn), Enchilada Sauce...Tortilla, Beans, Veggies, Enchilada Sauce...

Bake at 375 for approximately 20-25 minutes - until the sauce bubbles and the top crisps

Top with Avocado & Salsa Verde (I buy the pre-made fresh stuff from Whole Foods)