- 9 corn tortillas
- 1 cup of black beans (drained + rinsed if using canned)
- 1 cup mexi-corn (corn + colorful red/green peppers)
- 1 small/medium sweet potato
- 1/4 cup of diced white, yellow, or red onion
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dried or fresh cilantro
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper or red pepper flakes (optional)
- 2 oz full-fat or 1/3 fat cream cheese, room temperature (optional but tasty!)
- 4-6 ounces of grated cheese* plus extra to taste
- 1-2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa
- salt and pepper to taste
- all-natural olive oil spray or plain oil
- parsley or cilantro + fresh veggies to garnish
- salsa, guacamole, and sour cream for dunking
- Pre-heat your oven to 425F.
- Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
- While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
- Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
- Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
- Get full recipe==>>peasandcrayons.com