Prep time: 10 minutes
Cook time: 25 minutes
1 sweet potato (or avocado, see note)
1 package large multigrain tortillas
1 can black, red or pinto beans, rinsed and drained
1 Tablespoon chili powder
½ jar of your favorite salsa
1 cup cheddar cheese, shredded
¾ cup sour cream, chopped tomatoes and/or salsa for garnish (optional)
1. Preheat oven to 350°F.
2. Cut sweet potato (or avocado) into small cubes. For sweet potato, microwave on high for about 2 minutes, until cubes are fork-tender.
3. Place 1 tortilla into a greased pie plate and top with beans. Top with another tortilla and cover with cubed sweet potatoes (or avocado), sprinkle with chili powder. Top with a tortilla and spread salsa on it, then top with another tortilla and sprinkle with cheese.
4. Cover pie plate with foil and bake at 350°F for 20 minutes, until cheese is melted. Remove foil and bake for an additional 5 minutes.
5. Remove from oven and garnish as desired. Cut with pie cutter to serve. Yum!
Recipe and photography by Torrey Kim