Black Bean and Sweet Potato Pie

  • 2 large sweet potatoes; peeled and small dice
  • 2 onions; small dice
  • 2 bell peppers; small dice
  • 4 cloves fresh garlic; minced
  • 2 Tbsp. cumin
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. chili powder
  • 2 Tbsp. dried oregano
  • ½ cup canned green chiles; diced
  • 1 cup diced tomatoes; drained
  • 1 cup crushed tomatoes
  • 1 can black beans; rinsed
  • Fresh Cilantro; washed, dried, and chopped
  • Juice of 1 lime
  • 5 cups cheddar cheese; shredded
  • 12 corn tortillas
  • Salt and pepper; to taste
  • Olive oil; as needed

Black beans, sweet potatoes and Mexican spices are combined and topped with a layer of corn tortillas and cheese, then baked to golden perfection…YUM!

Preheat oven to 350 degrees. Toss diced sweet potatoes with olive oil and a generous sprinkle of salt and pepper. Roast on a sheet tray in the oven until tender. In a medium pot, add enough oil to coat the bottom of the pan. Sauté onions and peppers until soft and sweet smelling. Add garlic, herbs, and spices. Cook until slightly toasted and very aromatic. Add chiles and tomatoes. Bring to a simmer and cook for 15-20 minutes. Add in roasted sweet potatoes and rinsed beans. Add cilantro and lime juice to taste. Taste and adjust seasoning with salt and pepper as needed. Lightly oil a large sided baking dish. Layer corn tortillas along the bottom and top with about 1/3 of the black bean mix. Top with cheese and start another layer of tortillas. End with a layer of cheese on top. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover dish and bake an additional 10 minutes to brown the top. Makes 12 servings.