BLACK BEAN SWEET POTATO CASSEROLE

This recipe is a family-friendly Mexican inspired enchilada casserole recipe that tastes as good as it is healthy! This recipe is also gluten-free and vegan but can also be easily adapted to include meat.

BLACK BEAN SWEET POTATO CASSEROLE

Ingredients:
-1 lg. Sweet Potato (peeled and diced; cook in the microwave for about 3-5 min; to soften)
-1 (15 oz) Black Beans (drained and rinsed)
-1 (14.5 oz) can Diced Tomatoes, drained
-1/2 onion (chopped)
-1 red OR green bell pepper, (chopped)
-1 tsp Chili powder
-1 tsp Garlic salt
-1/2 tsp cinnamon
-1 cup Salsa
- 2-4 Tortillas (whole wheat preferred) 
- 4 oz Shredded cheese
***optional garnishes; cilantro, avocado, guacamole, or plain yogurt

Directions:







-Preheat oven to 400℉. Spray an 8x8 dish with cooking spray.
-In a large bowl combine diced (softened) sweet potato, beans, tomatoes, onion, bell pepper, chili powder, garlic salt and cinnamon.
-Spread 1/2 cup salsa on the bottom of the dish, arrange tortilla on top (ripping strips to get the right fit). Spoon a large layer of sweet potato/bean mixture over tortilla strips. Spread remaining 1/2 cup salsa over the top. Add one more layer of tortillas, then add the rest of the potato/bean mixture. Top with cheese (if using).
Bake uncovered 20-25 min until cheese is melted and slightly browned. Let casserole sit for 5 min, slice and top with desired toppings! ENJOY!!