4-5LargeTomatoes(Fire roasted and then chopped) you can also use canned tomatoes
2PoundSweet Potato907gm (washed, peeled and Chopped in 1/2 inch cubes)
15OunceBlack BeansDrained and Rinsed
2CupsShredded Mozzarella Cheese
1CupShredded Cheddar Cheese
1tablespoonSmoked Paprika
½CupCornFresh or Frozen
1tablespoonGround Cumin
3ClovesGarlicgrated
1TeaspoonKosher SaltADJUST AS PER TASTE
Garnish
2TablespoonChopped CilantroYou can also use chopped parsley
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INSTRUCTIONS
Fire Roast the Tomatoes until the skin gets blistered.Grease a 9x11 inch baking dish with cooking spray or olive oil. Preheat oven to 400F. Use a cooking tong to hold one small tomato and put the flame on low. Hold the tomato directly on the fire and in a few seconds, the tomato will change its color and will get lightly charred. Get it lightly charred on all sides and then cool them down to room temperature.Once they have cooled down you can roughly chop them up.
Heat a Pan with some Olive Oil. As the Oil shimmers add Onion and grated garlic. Caramelize Onions on medium-low heat. This takes about 7-8 minutes.
Add Sweet Potatoes and cook until just heated. About 5-minutes. Do not cook it completely.
Add Smoked Paprika, ground cumin and stir well. Season with a pinch of salt.
Now add drained and rinsed black beans, corn, and chopped fire-roasted tomatoes. You can also use canned tomatoes here. Stir well until the raw smell of tomatoes goes away and they are soft. If you are using frozen corn then soak it in water for about a while and then drain the water and rinse it completely before using it.
Pour this into the prepared baking dish.
Drizzle Lemon juice over the Bean Mix
Sprinkle shredded Mozzarella Cheese and Cheddar Cheese on top. Bake this uncovered in the middle rack until the cheese on top gets browned and the sweet potatoes are soft and tender.
Once the cheese gets bubbly and is golden on top, get it out of the oven, Sprinkle some chopped Cilantro or Parsley on top and cut into individual servings.