Ingredients
2tbspolive oil,divided
1small sweet potato,peeled and diced
2-3cupsveggies,chopped
1small jalapeño,cored and finely diced
15ozpinto or black beans,rinsed and drained
1tspground cumin
½tspchipotle chili powder
fine sea salt and freshly-cracked black pepper,to taste
4-6large flour tortillas
3-4cupsMexican-blend cheese,shredded
1cupfresh cilantro,chopped
Preparation
Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5 to 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 to 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 cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse 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 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. Then carefully flip the tortilla over and cook it for an additional 30 to 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.
