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Black Bean and Sweet Potato Burrito Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • 9x9 baking dish
  • Cutting board

Ingredients
  

  • 2 medium sweet potatoes, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 medium flour tortillas, torn into pieces
  • 1 cup salsa
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
  • Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and onion. Cook for 8 minutes, stirring now and then, until the potatoes start to soften.
  • Stir in the garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
  • Add the black beans and salsa to the skillet. Stir everything together and remove from heat.
  • Spread half the torn tortillas in the bottom of the baking dish. Top with half the sweet potato mixture and half the cheese. Repeat the layers once more.
  • Bake uncovered for 20 minutes until the cheese melts and the edges turn golden.
  • Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped cilantro before serving.

Notes

Tear the tortillas into irregular pieces so they absorb the salsa and create a soft, cohesive texture throughout. Leftovers reheat well in the microwave with a damp paper towel on top to keep the top from drying out. If you want to adjust the spice level, stir a pinch more chili powder into the skillet before layering.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, 9x9 baking dish, Cutting board