Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil, divided
  • 1 small sweet potato, peeled and diced into 1-cm cubes
  • 2-3 cups chopped veggies (I used bell pepper, red onion and corn)
  • 1 small jalapeño, cored and finely diced
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder (or regular chili powder*)
  • fine sea salt and freshly-cracked black pepper, to taste*
  • 4-6 large flour tortillas
  • 3-4 cups shredded Mexican-blend cheese
  • 1 cup chopped fresh cilantro
  • dipping options: your favorite salsa, guacamole and/or sour cream

Instruction

  • Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan.  Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through.  Transfer to a separate plate and set aside.
  • Add the remaining 1 tablespoon oil to the pan.  Add the veggies and jalapeño, and sauté for 4-5 minutes.  Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes.  Taste and add more salt, pepper and/or cumin if needed.  Transfer the mixture to a large bowl and set aside.  Rinse (or just wipe off) the sauté pan until it is clean.
  • Return the sauté pan to the stove, and reduce heat to medium.  Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla.  Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro.  Fold the other side of the tortilla over to create a half moon.  Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden.  (Just lift it up and take a peek to see when it’s ready to go.)  Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
  • Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
  • Serve warm, along with your favorite salsa, guacamole and/or sour cream for dipping.