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3 small sweet potatoes, scrubbed but not peeled
1 tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, cored and diced
2 cloves minced garlic
1 can reduced sodium black beans (15 ounces) rinsed and drained
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups freshly grated sharp shredded cheddar cheese
Optional toppings for serving: light sour cream or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro
Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.