Vegan Mexican Lasagna

Tortillas stand in for noodles in this easy vegan Mexican lasagna layered with sweet potatoes and tempeh

5 cups peeled sweet potatoes, cut into chunks
2 tablespoons extra virgin olive oil, divided
1 red onion, finely chopped, divided
8 ounces tempeh, crumbled
1 teaspoon dried oregano
2 teaspoons cumin
2 14-ounce cans tomato sauce
2 garlic cloves, minced
1 tablespoon chili powder
9 corn tortillas, cut in half
Chopped fresh cilantro, avocaodo, hot sauce, for serving

View the full recipe at The Joy of Eating →