Sweet Potato Black Bean Tortilla Pie

An easy, quick, comforting meal, that your family's sure to love!

Course Main

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 323

Author Kim

2 cups rotisserie chicken
1 large sweet potato peeled and diced (cook in the microwave for about 3 minutes, to soften)
1 15 oz. can black beans, drained and rinsed
1 medium tomato diced
1 small onion diced
1 bell pepper diced
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cinnamon
1 cup salsa divided
2-4 to rtillas depending on size (corn, flour, sprouted, gluten-free or whole wheat)
4 oz. shredded cheese (optional)
Salt & pepper to taste
Optional garnish for serving: thinly sliced green onion fresh cilantro and avocado

Preheat oven to 400 degrees F. Spray a 9-inch pie plate with cooking spray; set aside.
In a large bowl, combine chicken, sweet potato, black beans, tomato, onion, bell pepper, chili powder, garlic salt and cinnamon.
Spread ½ 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 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 top is slightly browned. Let stand 5 minutes. Cut into triangular servings or spoon out. Top with additional salsa, cilantro, and/or avocado, if desired.
Enjoy! I know you will!

Nutritional information calculated with 3 corn tortillas and cheese, but without additional toppings.