Friday, December 14, 2012
Sweet Potato, Corn, and Black Bean Tortillas
4 corn tortillas (I used whole wheat)
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!]
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [you may sub out low fat if you desire]
4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]
1 heaping tablespoon of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley + fresh veggies to garnish or some guac!
*For you carnivorous out there you could add chicken or beef to this dish.
It's easy - I promise!
1.Pre-heat your oven to 425F.
2.Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. [The paper towel trick keeps the potato moist] While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.Your cayenne and red pepper flakes will control the spice-factor; adjust to taste.
3.In a separate bowl mix your cheeses. Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder and garlic!
4.Next wrap your corn tortillas in a damp paper towel and microwave for 30sec (this makes them easier to roll)
5.Add "line" of veggie filling to the center of the tortilla, about 1-inch thick. Top it off with a layer of cheese [as much or as little as you want!] and roll the tortilla and secure it with a toothpick. Spray the tops with cooking spray (to ensure ultimate crispyness) set the timer for 15 min. and you're good to go!
These babies are everything you'd want in a tortilla! Crispy, chewy, cheesy and healthy!
*recipe adapted from Peas and Crayons