Gluten Free
8 Servings
- 2 t Canola Oil
- 1 Onion, chopped
- 1 t garlic, minced
- 1 T Cumin
- 2 T Water
- 2 Large Sweet Potatoes, shredded in a food processor
- 1 Can Black Beans (or more, if you just made them from dry beans)
- 3 or 4 Tortillas, use flour for non-GF folks, otherwise corn
- 1/2 C Mexican cheese mix (optional, skip for vegans)
- Salsa = Sour Cream
- Salt and Pepper (to taste)
Sauté the onion and garlic with the oil in a skillet for 3 minutes. Add the cumin and water and continue for 1 minute. Add the sweet potato and beans, stir, cover and cook for about 6 minutes or until the sweet potato is tender but not mushy. Remove skillet from heat. Season with salt and pepper. Start a new skillet (probalby either non-stick or cast iron), medium heat. After the mixture has cooled for a minute or so, spread some on about half of a tortilla. Sprinkle with cheese if you're using it. Fold the tortilla in half and lay it gently in the hot skillet. Cook each side for about 2 minutes, until the cheese is melty and the filling is warm. Serve with salsa and sour cream.
Tips:
- You can sprinkle some whole cumin seeds on the skillet before you place the torilla in. It keeps the tortilla from sticking, and it adds a nice touch.
- If you don't have a food processor, you can still make this, but it's more work. You can shred the sweet potato with a cheese grater. It totally works, I promise, that's how we used to make this.