Triple Bean Cheesy Sweet Potato Casserole

• 2 lbs sweet potatoes, peeled and thinly sliced (about 4 sweet potatoes)
• 19 ounces chickpeas, rinsed and drained
• 19 ounces white beans, rinsed and drained
• 19 ounces red kidney beans, rinsed and drained
• 12 cup green pepper, finely diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14-12 teaspoon chili powder
• 18-14 teaspoon cayenne pepper
• 18 teaspoon ground pepper
• 2 cups low-fat cheddar cheese, shredded

1. In a microwave safe bowl, cook sweet potato slices until almost completely or completely cooked.
2. Spray a 4 qt casserole with non-stick spray (I use a 9x13 glass baking dish).
3. Combine chick peas, white beans, kidney beans, green pepper, onion, garlic, chili powder, cayenne and ground pepper.
4. Layer 1/3 of the potato slices on bottom of casserole dish.
5. Spread 1/2 bean mixture over top; sprinkle with 1/3 of the cheese.
6. Repeat layering.
7. Place remaining layer of potato on top, sprinkle with last 1/3 of cheese.
8. Bake at 350 F uncovered for 25-35 minutes, until bubbly and hot.

sweet potatoes, chickpeas, white beans, red kidney beans, green pepper, onion, garlic, chili powder, cayenne pepper, ground pepper, lowfat

Taken from www.food.com/recipe/triple-bean-cheesy-sweet-potato-casserole-120332 (may not work)