Dig into a fulfilling and yummy delight filled with sweet potatoes, cheese and the tanginess of the tomatoes. A hot casserole is just the dish to woo yourself and your loved ones during the cold nights.
Ingredients:
3 sweet potatoes (peeled and chopped)
1onion (peeled and finely chopped)
1 red capsicum (seeded and chopped)
2 spring onions (finely chopped)
400 gm red beans
5 tomatoes (chopped)
1 cup fresh or frozen corn kernels
10-12 tbsp tomato sauce
2 cups cheddar cheese (shredded)
1 cup sour cream
2 cloves garlic (finely chopped)
1 tbsp chili pdr or to taste
1 tbsp cumin / jeera (crushed)
1 tsp dried oregano
4-5 tbsp oil (preferably vegetable oil)
Salt to taste
Method:
While you prep the veggies, preheat the oven to 400°F / 220 C
Grease a 12×12 or 13×9-inch baking dish with oil.
Place a baking sheet on top, add potatoes, 2 tbsp oil, and sprinkle 1/2 tsp salt. Roast potatoes for 15 to 20 minutes till they turn golden brown. Set it aside to cool.
Reduce the oven temperature to 350° for the next baking.
Meanwhile, take a large pan and heat 2 tbsp oil. Toss in onion and some salt and sauté till they turn light and soft.
Add bell pepper, garlic, chili powder, cumin, and oregano and continue to sauté and cook for a few minutes.
Toss in beans, tomatoes, tomato sauce, corn, and salt to taste. Mix and cook for 2-3 minutes.
Pour half of the above mixture into the prepared dish which contains the baked potatoes.
Layer that with some more potatoes on top and repeat layering with the mixture and potatoes.
Cover the dish with foil and bake the casserole for 20-25 minutes until it starts bubbling around the edges.
Remove the foil, sprinkle the cheese on top, and continue to bake until the cheese melts.
Garnish with scallions and serve with sour cream on the side.