Sweet Potato & Kidney Bean Casserole
1 - 2 sweet potatoes
1 tsp of each: cumin, coriander, garam masala
juice of one lime, divided
1 cup chopped sweet bell peppers (red, orange, yellow, or combination)
1/2 jalapeno, seeded and chopped
1/2 red onion, chopped
1 - 2 cloves garlic
1 - 2 plum tomatoes, chopped
1 can kidney beans, drained
crumbled queso fresco or cotija cheese plus small amount grated cheddar
1/4 cup chopped green onion
1/2 cup cilantro, divided
1/4 cup commercial tomato salsa (or more chopped tomato & garlic)
Bring a pot of water to a boil. Peel the sweet potatoes and cut into 1/2 inch thick slices (the short way not the long way). Cook until soft, drain, then mash in the pan with the cumin, coriander, garam masala, 1/2 of the lime juice, and salt to taste. Spray a Pyrex pie pan or small casserole pan with oil and spread the mashed sweet potatoes in the bottom.
Preheat the oven to 375°. Saute the bell pepper, jalapeno, garlic, and onion until soft. Add the tomatoes and kidney beans and cook for another few minutes, adding salt or soy sauce if you'd like. Layer the pepper and beans mixture on top of the sweet potatoes. Sprinkle the cheese on top and put in the oven.
While the casserole is baking, lightly mash the avocado with the green onion, cilantro, remainder of the lime juice, and salsa or fresh tomatoes. I like this chunky rather than as a smooth puree.
When the casserole is heated through, the cheddar cheese has melted, and the queso fresco has done its non-melty thing, add the avocado salsa to the top and serve with warm corn tortillas on the side.