Mexican Black Bean & Sweet Potato Pie
Sweet potatoes and black beans combined in this tasty little pie perfect for dinner anytime.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 -8 servings
- 2 medium sweet potatoes
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 tsp. cumin
- salt & pepper to taste
- 1 box or can black beans 11oz-14oz
- 2 eggs
- 1 cup Monterey jack cheese
- 3/4 cup shredded parmesan cheese
- 2 roma tomatoes optional
- couple slices provolone cheese optional
Preheat oven 375 degrees.
Line large baking sheet with parchment paper greased with olive oil.
Peel sweet potatoes and cut into chunks. Place in large pot of lightly salted water. Bring to boil, then reduce heat to medium. Cook until fork tender.
Drain sweet potatoes and place in large mixing bowl. Add butter, garlic powder, cumin, paprika, salt & pepper. Mash with fork or potato masher. Add rinsed and drained black beans and mash again. I left some chunks of beans in it.
Beat eggs in separate bowl then add to sweet potatoes along with cheese. Combine well.
Pour mixture on baking sheet and shape into pie shape.
Bake in preheated oven 25-30 minutes.
Remove from oven and allow to cool slightly.
Top with tomatoes and cheese(optional)