Ingredients
½ large sweet potato, washed, peeled, and diced
½ bell pepper, diced
1 can black beans, drained and rinsed
1 ½ cups cheddar cheese, shredded
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon Tajin
1 teaspoon onion powder
½ teaspoon oregano
1 clove garlic, minced
6 x 7-inch tortillas
Cooking oil
Cooking spray
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper and set with aside.
Heat ~1 tablespoon cooking oil in a large pan over medium heat.
Sauté sweet potato and bell pepper for 8 – 10 minutes until soft.
Add seasonings and garlic and continue to stir and cook for an additional 2 minutes or so.
While the seasoned vegetables cook, transfer the black beans to a medium-sized bowl and partially mash – some beans should remain whole while others are mushed up completely.
By now, the vegetables should be thoroughly coated in spices and softened. Add remaining ingredients to the bowl and mix until completely combined.
Lay tortillas out on prepared baking sheet. Sprinkle each one with some cheddar cheese.
Add ½ cup of filling to the top of each tortilla and then top with more cheddar cheese.
Fold in half, spray the top with cooking spray and transfer to the preheated oven.
Bake for 15 minutes, until tops of tortillas are golden brown and cheese in filling is nicely melted.
Recipe developed and photographed by Alex Chesney, RD