by Sasha Reddy | Yields 6 servings
Ingredients
- 1 large sweet potato
- 1 yellow onion
- 1 7oz can chipotle peppers with adobo sauce (see chef’s note)
- 1 tbsp avocado oil
- Two 15.5oz cans of low-sodium black beans, rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Juice of 1 lime
- Six 8-inch tortillas
- 1 ½ cups grated sharp cheddar cheese
- Sour cream for dipping (optional)
Directions
- Roughly chop your sweet potato into 1-inch chunks. Dice the onion. Mince 4-5 chipotle peppers (about ¼ of the can) and stash the rest for later use.
- Pre-heat your oven to 425°F.
- Add your sweet potato and 4-6 cups of water to a medium saucepan. Turn the heat to high and boil for 10-12 minutes.
- While your sweet potato boils, bring a large skillet to medium heat. Add your diced onion and half of the avocado oil. Sauté for 3-4 minutes or until translucent.
- To your skillet, add the black beans, chipotle peppers, cumin, garlic powder, and ¼ cup water. Continue sautéing for 10-12 minutes, stirring occasionally.
- Drain and add your sweet potato chunks to the skillet. Mix to combine, mashing the beans and potato chunks with your spatula for a creamier texture.
- Turn off the heat, add lime juice, and mix to combine.
- Spread your bean mixture onto half of each tortilla, top each with ¼ cup cheese, and fold the clean half of the tortilla over to close.
- Add the remainder of your avocado oil to a baking sheet. Place your filled tortillas on the baking sheet and bake for 14 minutes, flipping halfway through. Serve immediately.
Chef’s Note
Look for a 7-oz can of “chipotle peppers in adobo sauce” at the grocery store. These are typically found near the international goods. This recipe only requires about ¼ of the can, so save the extra for another meal!
Nutrition
Calories: 428
Total Fat: 16g
Saturated Fat: 7.4g
Sodium: 602g
Total Carbs: 59.1g Sugar: 6.6g
Fiber: 22.9g
Protein: 23.3g
