Ingredients
Equipment
Method
Preparation
- Boil diced sweet potatoes in salted water for 10-15 minutes until fork-tender. Drain and mash in a bowl until creamy and smooth.
- In a separate bowl, mix black beans with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Gently fold in the mashed sweet potatoes.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Place one whole-wheat tortilla in the skillet, spread the sweet potato and bean mixture on half, sprinkle with cheese, and fold.
- Cook for 3-4 minutes until crispy and golden brown. Carefully flip and cook another 3-4 minutes until cheese is melted.
Serving
- Remove from heat, let cool slightly, and cut into wedges. Garnish with fresh cilantro and serve with avocado and salsa.
Nutrition
Notes
Optional: Add a drizzle of lime juice for a zesty kick!
