1 cup uncooked bulgur wheat
1 (14-ounce) can diced tomatoes
1 (14-ounce) can black beans, rinsed and drained
2-½ cups shredded cheddar cheese, divided
¼ cup sour cream
½ cup heavy cream
½ cup chicken broth
2 teaspoons from a can of pureed chipotles in adobo sauce
1 large sweet potato, very thinly sliced
lime wedges (to serve)
Directions
- Cook the bulgur wheat:
Add 1 cup of bulgur with 2 cups of water (or broth) to a pot.
Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes until liquid is absorbed.
Remove from heat and let it stand, covered, for 5-10 minutes. - Preheat the oven to 400 F.
- Lightly oil a 13×9 inch baking dish.
- In a large bowl, combine the cooked bulgur, tomatoes, black beans, 1-1/2 cups of the cheese.
- In a small bowl, whisk together the sour cream, heavy cream, chicken broth and pureed chipotles. Add the sour cream mixture to the bulgur mixture and mix well.
- Place half of the bulgur mixture in the prepared pan, layer over half the sliced sweet potatoes, barely overlapping the edges of the slices, and repeat using the rest of the bulgur mixture and the rest of the sweet potatoes.
- Sprinkle the remaining cup of cheese over the casserole, cover with foil, and put in the oven.
- Bake for 20 minutes, then remove the foil, and continue to bake for 35 to 40 more minutes, until browned and bubbly, and a knife inserted in the casserole slides in easily through the potatoes.
- Remove from the oven, let rest for 5 minutes.
- Serve with lime wedges and pass the additional sour cream, if desired.