Vegetarian Mexican Lasagna

Tonight I made a hearty Mexican lasagna that is sure to keep your tummy happy!

1 onion, diced
1 bell pepper, diced
3 large sweet potatoes, diced
1 can black beans, rinsed
1 bag frozen corn, cooked
4 large flour tortillas
1 8 ounce block of mild cheddar cheese
1 jar salsa
Chili powder
Paprika
Cilantro
Preheat the oven to 425 degrees. Place the first 3 ingredients on a baking sheet and toss with olive oil, season with paprika, cilantro, and chili powder. Roast for 25 minutes.
Meanwhile, place 1/4 of the jar f salsa in the bottom of a 9 x 13 baking dish. Once the vegetables are done, add 1/2 of the roasted vegetables, 1/2 can of black beans, and 1/2 of the corn on top of two tortillas (that sit on top of the salsa in the dish). Add cheese and 1/4 of the salsa. Repeat for layer 2. Bake at 375 for 30 minutes. Garnish with wedges of avocado. Enjoy!