Ingredients
4 medium sweet potatoes, scrubbed but not peeled
1 T. chili powder
1 t. ground cumin
2 t. cinnamon
1 t. smoked paprika
1 T. extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, diced
2 cloves fresh garlic, minced
Salt and freshly ground black pepper, to taste
1 15-oz. can black beans, rinsed and drained
6 medium whole-wheat flour tortillas
1½ c. sharp cheddar cheese, shredded
Optional Toppings:
Sour cream or plain Greek yogurt
Avocado, diced
Salsa
Fresh cilantro, chopped
Directions
- Cut sweet potatoes into 1-inch chunks. Place in a large saucepan and cover with water. Bring to a boil and cook until chunks are fork tender, about 6-8 minutes.
- Remove from heat and drain. Return sweet potatoes to the pot and add chili powder, cumin, cinnamon, and smoked paprika and mash until thoroughly combined. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add onion and pepper and sauté for about 3-4 minutes. Add the garlic and continue cooking until onions are translucent, about 4-5 minutes. Season with salt and freshly ground black pepper, to taste.
- Stir the sautéed vegetables into the mashed sweet potatoes. Stir in black beans until all ingredients are evenly distributed.
- Heat a large non-stick skillet over medium heat and place a single tortilla in skillet. Spoon 1/6 of the vegetable filling onto half of the tortilla and sprinkle with ¼ cup shredded cheese.
- Fold the other half of the tortilla over the top and press down with a spatula. Cook until the bottom of the tortilla is browned, about 2-3 minutes. Gently flip and brown the other side. Serve immediately with favorite toppings.
Makes 6 servings.
