Note: The egg might be stuck onto the plate if left out on the counter for too long so soak the plate after eating and it should be fine. A perfect way to satisfy that Tex Mex craving without breaking the bank in fat and calories. HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato. ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft --- about 20 - 25 minutes.


Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Though I would have loved it, I cut back on the spices (and skipped the eggplant) for DH, which made it a winner for him too.
Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated.
It made 3 tortillas worth (though probably would have been 4 if I hadn't cut back on the topping amounts) and each one was plenty to feed one person.


Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.



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