Sunday, February 23, 2014

Sweet Potato Tortilla Pie

Another entry in the tortilla pie series, this one combines shredded sweet potatoes and salsa with refried beans and cheese. It's delicious and substantial on its own, but you could throw in some cooked shredded chicken in place of some of the sweet potato if you like. A food processor with a grating attachment makes quick work of the shredding.

Olive oil
2 lbs sweet potatoes, peeled and shredded
1 large onion, thinly sliced or finely chopped
Salt and pepper to taste
1 Tbsp lime juice, or to taste (optional)
2 10-inch flour tortillas
1 14-ounce can refried beans
1/2 - 3/4 cup good quality salsa, plus more for topping if desired
6-8 ounces shredded sharp cheddar

Heat a bit of olive oil in a large skillet. Add the shredded sweet potatoes and onion and saute over medium-high heat until tender.  You want them to brown a bit in some places, but not char. Taste the sweet potatoes and add salt and pepper to taste; if you want to cut the sweetness a little, stir in the lime juice.

When the sweet potatoes are tender, place one of the tortilla in the bottom of a 10-inch oven-proof skillet. Spread half the refried beans over the tortilla, then add half the salsa. Top this with half the sweet potato mixture and press it down a bit.  Sprinkle with half the cheddar. Add the second tortilla and repeat.

Turn on the broiler of your oven. Place the tortilla pie under the broiler and cook for about 3 minutes, until the cheese begins to brown a little. Cut into wedges and serve hot. Pass additional salsa at the table if desired.

Serves about 4.

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