This Mexican sweet potato and black bean casserole is extra delicious because of the marinated chicken, lots of veggies and of course cheese.
The main thing:
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Note: if you're using dried black beans, you need to soak them overnight first. After soaking you need to cook them first in a large pan of water.
The exact cooking time depends on the type of beans you're using. It can easily take an hour. Drain them and they're ready to use.
Make sure the black beans are ready to use. Soak them in water and cook them until they're soft as described above the photo of the ingredients. The chicken will be best if you'll marinate them in advance.
Peel and finely chop the garlic cloves and combine them with oregano, cumin, chili, pepper, salt and the juice of a lime along with a large dash of olive oil.
Remove any excess fat or muscles of the chicken breasts and divide them into large pieces. Make sure the chicken is completely covered with the marinade and marinate for at least an hour.
Peel the sweet potatoes and divide them into cubes, not too large. Peel the small pumpkin and remove the seeds with a spoon and divide into chunks. Remove the seeds of the bell pepper and divide into strips.
Peel and coarsely chop the red onion. Combine the sweet potato, pumpkin, bell pepper and red onion with the black beans. Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.
Divide the tomatoes into quarters and remove the seeds and green parts. Combine the chicken pieces and marinade with the veggies and divide over a large oven tray.
Place the tomatoes and jalapeño slices on top and drizzle with some more olive oil and pepper and salt. Finish with some grated cheese and bake them in the oven for about half an hour.
The exact time depends on your oven and the size of the veggies. Serve with crème fraîche, enjoy!