Triple Bean Cheesy Sweet Potato Casserole

I would have never guessed that sweet potato and cheese went so well together. That is why this casserole tastes so good. The beans provide ample protein to make it a one-dish meal.

• Ready In: 1 hr
• Serves: 6

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 pepper, finely diced
• 1  medium onion, 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

1. In a microwave safe bowl, cook sweet potato slices until almost completely or completely cooked.
2. Spray a 4 qt casserole with non-stick spray (I use a 9x13 glass baking dish).
3. Combine chick peas, white beans, kidney beans, green pepper, onion, garlic, chili powder, cayenne and ground pepper.
4. Layer 1/3 of the potato slices on bottom of casserole dish.
5. Spread 1/2 bean mixture over top; sprinkle with 1/3 of the cheese.
6. Repeat layering.
7. Place remaining layer of potato on top, sprinkle with last 1/3 of cheese.
8. Bake at 350 F uncovered for 25-35 minutes, until bubbly and hot.