3 large sweet potatoes (or 3 cups smashed)
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz) can Rotel w/ green chilies, drained
1 (15 oz) can sweet corn kernels, drained
1 bunch scallions, sliced thin with white parts and top parts kept separate
1/2 heaping cup Taco sauce (medium or hot, depending on taste),
Juice and zest of 2 limes
1/2 Tbsp chili powder
12-14 taco or fajita sized flour tortillas, all sliced in half
1 & 1/2 cups salsa
1 (8 oz) bag of shredded Monterrey Jack or Mexican blend cheese to sprinkle on top.
Peel and chop the sweet potatoes, then boil until tender.
In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.
When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside.
Drizzle bottom of 9×13 inch casserole or baking dish with 2-3 Tbsp taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas). Cover with salsa, cheese and the rest of your sliced scallions.
Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted.