Black Bean Sweet Potato Pie

2 ½ cups sweet potatoes, small diced

½ cups yellow onions, small diced

½ cups green bell pepper, small diced

⅓ tsp fresh garlic, chopped

⅓ tsp chili powder, salt free

⅓ tsp ground cumin

1 tsp dried oregano

1 pinch cayenne pepper

¼ cup diced tomatoes

¼ cup crushed tomatoes

¼ cup canned chopped green chilies

1 cup canned black beans, rinsed and drained

1 Tbsp fresh cilantro, chopped

¼ tsp lime juice

2 cups mild cheddar cheese, shredded, divided into thirds

9 each 6 inch yellow corn tortillas

Olive oil, as needed

Salt and pepper to taste

Cooking spray, as needed

  1. Preheat oven to 450°. Coat diced sweet potatoes in olive oil, salt, and pepper.  Roast until tender, about 20-25 minutes.  Set aside.  Reduce oven temperature to 350°.
  2. Saute onions, peppers, and garlic with olive oil in a medium skillet over medium heat.  Cook until tender, about 4-5 minutes.  
  3. Add chili powder, cumin, oregano, cayenne pepper, salt, and pepper.  Cook for an additional 10 minutes, stirring occasionally.
  4. Add tomato products and green chilies.  Cook for an additional 30 minutes on low-medium heat, stirring occasionally.  Remove from heat and place in a medium sized bowl.
  5. Add black beans, roasted potatoes, cilantro, and lime juice.  Mix until combined.  
  6. Spray a deep 9×9 casserole dish with cooking spray.  
  7. Spread 3 tortilla shells along the bottom of the dish.  On top of the tortillas, layer half of the bean mix.  Top the bean mix with ⅓  of the cheddar cheese.  Repeat this step for a second layer.
  8. Lay out the last 3 tortilla shells over the second layer of cheese.  Top with the last cheddar cheese.  
  9. Cover the casserole dish with foil and bake at 350 for 35 minutes.  
  10. Remove foil and bake until the cheese is browned, about 15 minutes.  Serve hot.