Ingredients

The following ingredients have 4 Servings
  • 4-6 tortillas (see notes)
  • 4 cups peeled and cubed sweet potato
  • 3/4 cup diced red onion
  • 2 teaspoons minced garlic
  • 1 cup corn
  • 1 can black beans
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped cilantro
  • 4 tablespoons cashew queso (click for recipe)
  • 1 tablespoon lime juice
  • 1 1/2 cups shredded vegan cheese (I like VioLife Mozzarella)
  • Pico de gallo for serving (click for recipe)
  • Cashew queso for serving (click for recipe)

Instruction

  • Peel and cube the sweet potatoes and add to a pot. Cover with water and boil until fork tender.
  • Meanwhile, add the diced onion to a skillet with the oil. Saute for about 5 minutes, then add in the garlic and corn.
  • Saute an additional 2-3 minutes. Add in the black beans, chipotle powder, paprika, cumin, salt and pepper. Remove from heat.
  • When the potatoes are done, drain and add back to the pot. Either use a potato masher or electric mixer and mash/beat until smooth.
  • Combine the bean mixture with the potatoes and stir to combine.
  • Fold in the cashew queso, cilantro and lime juice. Taste and adjust flavors as desired.
  • Heat a large greased skillet over medium/low heat.
  • Add the potato filling to half of a tortilla (if using gluten free tortillas, warm them up in the microwave for about 10 seconds first so they don't rip when you fold), then top with shredded cheese.
  • Fold the tortilla in half and add to the skillet. Cook on each side for 1-2 minutes or until golden brown and the cheese has melted.
  • Repeat until the filling is gone. Serve with pico de gallo, guacamole or cashew queso.