Sweet Potato Black Bean Casserole

• 1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes, to soften)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (14.5 oz.) can diced tomatoes, drained
• A1/2 an onion, chopped
• 1 red or green bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• A1/2 teaspoon ground cinnamon
• 1 cup salsa, divided
• 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
• 4 oz. shredded cheese, use vegan as desired (optional)
• Salt & pepper to taste

1. Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with a natural cooking spray; set aside.
2. In a large bowl, combine diced sweet potato, black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
3. Spread A1/2 cup 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 A1/2 cup salsa over the sweet potato/black bean layer.
4. 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.
5. Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.
6. Enjoy! I know you will!

sweet potato, black beans, tomatoes, ucubd, red, chili powder, garlic salt, ground cinnamon, salsa, tortillas, shredded cheese, salt

Taken from www.epicurious.com/recipes/member/views/sweet-potato-black-bean-casserole-58388992 (may not work)