Ingredients
1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes before cutting, to soften)
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, drained
½ onion, chopped
1 red or green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cinnamon
1 cup salsa, divided
2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
4 ounces shredded cheese, use dairy-free as desired (optional)
Salt & pepper to taste
Optional garnish: fresh cilantro, avocado sliced, guacamole, and/or sour cream
Instructions
Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.
In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
p salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
Bake, uncovered, 20-25 minutes, and until cheese is melted and the top is slightly browned. Let stand for 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.
Enjoy! I know you will!
