Ingredients:
9 corn tortillas
1 cup black beans (drained + rinsed if using canned)
1 cup mexi-corn (corn + red/green peppers)
1 small/medium sweet potato
1/4 cup diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
etc
Instructions:
- 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!
- etc
- etc
For Full Instruction: peasandcrayons.com
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