In this gorgeous dish, the sweetness of the potatoes plays off the earthiness of the baked beans – and orzo, the pleasantly firm, rice-shaped pasta -- adds a surprising twist. Passing lime wedges on the side to squirt over each portion gives the dish a bright, citrusy finish.
|3 cups cooked orzo (preferably whole-wheat)||1/2 cup heavy cream|
|2 cups diced fresh tomatoes||1/2 cup chicken or vegetable broth|
|1 (15.5 ounce) can black beans, rinsed and drained||1 tablespoon pureed chipotle in adobo sauce|
|2 cups shredded or slivered provolone cheese, divided||coarse or kosher salt and freshly ground pepper to taste|
|6 scallions, white and green parts, trimmed and minced, divided||2 large sweet potatoes, very thinly sliced|
|1/4 cup sour cream, plus more to serve if desired||lime wedges to serve|
Preheat the oven to 400°F. Lightly oil a shallow 2-quart baking dish or spray with nonstick cooking spray.
In a large bowl, combine the cooked orzo, tomatoes, black beans, 1 cup provolone, and half the scallions. In a small bowl whisk together the sour cream, heavy cream, broth, pureed chipotles, and salt and pepper. Add the sour cream mixture to the orzo mixture and mix well.
Place half of the orzo 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 orzo mixture and the rest of the sweet potatoes. Sprinkle the remaining provolone over the casserole, cover with foil and put in the oven. Bake for 20 minutes, then remove the foil. Continue to bake for a total of 50 to 60 minutes, until browned and bubbly, and until a knife inserted in the casserole slides in easily through the potatoes. Remove from the oven, let sit for 5 minutes, sprinkle the rest of the scallions on top, and serve hot. Serve with lime wedges and pass the additional sour cream, if desired.
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