INGREDIENTS

• 12 corn tortilla shells
• 1 1/2 cups refried beans
• 1 cup dry or 2 1/2 cups softened black beans
• 1 cup pumpkin puree
• 1 cup salsa
• 14 oz. can red enchilada sauce
• Enchilida sauce
• Whatever veggies you have,  such as:
  • bell pepper
  • corn
  • onion
  • tomato 
  • zucchini
• Lettuce (optional garnish)

For the tofu garnish

• 16 oz block firm tofu
• 1 lemon
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 2 teaspoons soy sauce
• 2 teaspoons nutritional yeast flakes
• 1 red onion, roughly chopped

DIRECTIONS

Before preparing this meal, if using dry beans, soften the beans and bake the sweet potato. Additionally, if you are going to include rice, you will want to cook the rice until soft so that the rice is ready after this meal has been prepared.

1. Preheat oven to 425 degrees.
2. Cover the bottom of the lasagna pan with a thin layer of salsa or enchilada sauce
3. Add the following layers twice:

• Tortilla shells
• Half of the refried beans
• Half of the black beans
• Half of the veggies
• Half of the enchilida sauce
• Half of the pumpkin puree

5. Cover the top with a layer of salsa.
6. Bake for 30 minutes.
7. Meanwhile, combine all of the tofu garnish ingredients in a blender and blend until smooth.
8. Garnish with lettuce.