It's been a while since I made an original recipe. I've been eating a lot of the same things, easy to make when I'm on the run or busy learning how to be a librarian. I found this idea while browsing through Pinterest. The original recipe called for chicken, but I think they turned out great without!
Olive
Garlic
1 large Sweet Potato, diced
1 can of low sodium Black Beans
1 Red Onion, diced
1 cup Diced Tomatoes
1 cup Fresh Cilantro leaves, chopped
1-2 Tbsp. Lemon Juice
1 tsp. Chili Powder
1/2 tsp. Cumin
2 cups Salsa (of your favorite variety)
1 package Mexican Fresco Crumbling Cheese
12 Whole Wheat Tortillas
1 Avocado, halved, seeded, peeled and sliced
Sour Cream
In a large pot, saute sweet potatoes and onions with oil and garlic. When they are close to tender, add the diced tomatoes, beans (with liquid), lemon juice, cilantro, chili powder, and cumin. Cook 5 minutes longer, then set aside.
In a medium bowl, crumble the Mexican cheese. Lay out tortillas on a large plate. Grease a baking dish and pour in a layer of salsa.
Spoon veggie/bean mixture onto a tortilla, add cheese, and roll. Place into dish. When all the tortillas are in the dish, pour the remaining salsa over top and top with cheese.
Bake in a 350 degree oven for 35-45 minutes. Serve with Sour Cream and Avocado.
