Tex-Mex Shepher's Pie

Source

Everyday Happy Herbivore Cookbook

Ingredients

Display units in Metric

1	14oz	can fire-roasted diced tomatoes
2		garlic cloves minced
1	small	sweet onion diced
1		green bell pepper seeded and diced
1	tsp	chili powder
¹⁄₂	tsp	ground cumin
¹⁄₂	tsp	dried oregano
		salt and pepper
1	11oz	can corn drained
1	15oz	can black beans drained and rinsed
3		sweet potatoes cooked and mashed
		hot sauce (optional)

Drain juice from tomatoes straight into a large skillet. Add a splash of water if needed so enough liquid lines the bottom of the skillet.

Add garlic, onion, and bell pepper and sauté over high heat until green pepper starts to get tender, about 3 minutes.

Add chili powder, cumin, oregano, a pinch of salt, a few dashes of black pepper, and stir to coat.

Taste. If you'd like a hotter flavor, add some hot sauce or more chili powder.

Add corn and black beans and stir to combine everything.

Continue to cook over medium until everything is thoroughly warm.

Spoon into a casserole or baking dish, and the spread mashed sweet potatoes on top (no baking necessary).

Serve with hot sauce on the table.

Chef's note:

to make mashed sweet potatoes, skin and boil the potatoes. beat with an electric mixer, adding splashes of nondairy milk as you go. Sweet potatoes generally require more liquid than regular potatoes when beating. Once you get the right consistency, add salt and pepper to taste, plus a dash of chili powder.

Drain juice from tomatoes straight into a large skillet. Add a splash of water if needed so enough liquid lines the bottom of the skillet.
Add garlic, onion, and bell pepper and sauté over high heat until green pepper starts to get tender, about 3 minutes.
Add chili powder, cumin, oregano, a pinch of salt, a few dashes of black pepper, and stir to coat.
Taste. If you'd like a hotter flavor, add some hot sauce or more chili powder.
Add corn and black beans and stir to combine everything.
Continue to cook over medium until everything is thoroughly warm.
Spoon into a casserole or baking dish, and the spread mashed sweet potatoes on top (no baking necessary).
Serve with hot sauce on the table.
Chef's note:
to make mashed sweet potatoes, skin and boil the potatoes. beat with an electric mixer, adding splashes of nondairy milk as you go. Sweet potatoes generally require more liquid than regular potatoes when beating. Once you get the right consistency, add salt and pepper to taste, plus a dash of chili powder.

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