Tortilla Casserole

Celebrate Cinco de Mayo with this healthy tortilla casserole! It’s made with corn tortillas, sweet potato, beans, zucchini, corn and a flavorful red sauce.
As an added bonus, the leftovers can be frozen and reheated later.

For the tortilla casserole:
2 lbs (900g) peeled sweet potato (peeled weight), cut into chunks
Salt and pepper
1 – 2 zucchini, sliced lengthwise
1 ½ cups cooked pinto beans or borlotti beans
½ cup frozen corn
3 cups Red Bell Pepper and Chili Sauce (recipe follows)
12 corn tortillas, preferably a day or two old
Optional toppings: Shredded cheese of choice (or dairy-free equivalent) and pumpkin seeds (pepitas)
To serve: Sliced avocado and cilantro (coriander)

For the Red Bell Pepper and Chili Sauce:
2 red bell peppers (capsicums)
2 dried chilies
Hot water, to cover
2 – 3 teaspoons olive oil
2 shallots (or ½ – 1 onion), finely chopped
Salt and pepper
3 cups tomato passata (pureed tomatoes)
2 cups water
¼ teaspoon dried oregano

View the full recipe at The Breakfast Drama Queen →