Ingredients:
2 lbs sweet potatoes, peeled and thinly sliced ( about 4 sweet potatoes)
19 ounces chickpeas, rinsed and drained
19 ounces white beans, rinsed and drained
19 ounces red kidney beans, rinsed and drained
1/2 cup green peppers, finely diced
1 medium onions, chopped
2 garlic cloves, minced
1/4-1/2 teaspoon chili powder
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon ground pepper
2 cups low-fat cheddar cheese, shredded
Directions:
In a microwave safe bowl, cook sweet potato slices until almost completely or completely cooked.
Spray a 4 qt casserole with non-stick spray (I use a 9×13 glass baking dish).
Combine chick peas, white beans, kidney beans, green pepper, onion, garlic, chili powder, cayenne and ground pepper.
Layer 1/3 of the potato slices on bottom of casserole dish.
Spread 1/2 bean mixture over top; sprinkle with 1/3 of the cheese.
Repeat layering.
Place remaining layer of potato on top, sprinkle with last 1/3 of cheese.
Bake at 350 F uncovered for 25-35 minutes, until bubbly and hot.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.