Thursday, June 12, 2008

Black Bean & Sweet Potato Enchilada Pie

Here is a casserole recipe we created on a whim a few weeks ago, and I am just now getting it up on my blog! I wanted to make some sort of lasagna, but then also wanted Mexican food.. so I created this with a Mexican Lasagna in mind, but it turned out to be more of a casserole or pie. This is incredibly filling, and very good. We served it to a large group of my hubby's friends, and everyone loved it.

  • 1 large sweet potato
  • 1 can black beans, drained
  • 1 package soft tofu, crumbled
  • corn tortillas
  • sliced olives
  • diced onion
  • enchilada sauce
  • diced red pepper
Directions: Peel sweet potato, and dice. Brush potatoes with olive oil and bake in the oven on 400 until soft. Meanwhile, saute onion in olive oil, then add the black beans. When the potatoes are cooked, mix them with the black beans. Line the bottom layer of a 8x8 glass dish with tortillas. Add a layer of bean/potato mix, top with tortillas. The next layer add the crumbled tofu, then top with a layer of tortillas. Top that with the beans/potatoes, and another layer of tortillas. Then cover completely, liberally, with enchilada sauce, and top with olives and diced peppers.