Sweet Potato Tacos (Edit)

Yield

6 servings

Ingredients

  • 1 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cayenne pepper or red pepper flakes

  • 2 medium sweet potatoes

  • 1 can black beans

  • 1 tablespoon cilantro, dried or fresh

  • 1 cup corn (frozen or fresh)

  • 1 cup peas (frozen or fresh)

  • 1/2 cup diced onion (white, yellow, or red)

  • grated cheese

  • salt and pepper to taste

  • olive oil

  • salsa, guacamole, and sour cream for dipping

  • Tortillas

  • 1 block cream cheese

Directions

  • Pre-heat your oven to 425° F.

  • Poke a few holes in your sweet potato, wrap it in a damp paper towel, and microwave for about 6-8 minutes. Or cook however you’d like.

  • Combine corn, peppers, onion black beans, garlic powder, chili powder, cumin, cilantro, and cayenne.

  • Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin]

  • Add salt, pepper, and any additional seasoning to taste.

  • Spray or rub one side each tortilla with oil and add a “line” of filling to the center of the “dry side” of each tortilla.

  • Top it off with a “line” of cream cheese and a layer of cheese

  • Place on a wire baking/cooling rack or in a glass pan

  • Repeat these steps until you have a rack/pan full of flautas.

  • Bake on the middle rack, at 425F for 15 minutes.

  • At the end, broil for just under a minute to crisp the tortillas