Ingredients
Prep
- 1 large sweet potato
- 15 oz can black beans drained and rinsed
- 14 oz can diced tomatoes
- 1 C frozen onion and pepper blend
- 1 t chili powder
- 1 t garlic salt
- 1/2 t ground cinnamon
- 1 C mild chunky salsa
- 4 flour tortillas
- 1/2 C shredded Mexican cheese blend
On Cooking Day
- 1 C shredded cheddar cheese
- 1 avocado
Instructions
To Assemble
- Heat sweet potato in microwave about 4 minutes to soften. Dice sweet potato and place in a mixing bowl with next 6 ingredients. Stir to combine. Cut tortillas into strips.
- Spray bottom of 8x8 baking dish with non stick spray. Spread ½ cup salsa on the bottom of the baking dish. Arrange half tortillas on top. Spoon a large layer of sweet potato/black bean mixture over tortilla strips.
- Repeat for a second layer. Top with cheese.
To Cook
- Bake, uncovered at 400 for 30-40 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve.
- Slice avocado. Serve casserole with avocado slices and salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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