- 1 teaspoon smoked ground paprika
- 1 teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 1 large sweet potato
- 1 tbsp. olive oil
- 1 cup black beans, drained and rinsed if using canned beans
- 1 cup corn, fresh or canned
- 2 tablespoon minced fresh cilantro
- 1 tablespoon lime juice
- 6 oz. shredded Mexican cheese blend
- 4 – 8 inch flour tortillas
- 1 dash of olive oil for brushing
Light grill to medium heat and preheat the oven to 400 degrees. Peel sweet potato and cut into ¼” thick rounds. In a bowl, combine sweet potatoes with olive oil, smoked paprika, garlic powder, and salt. Toss to coat with spice mixture and transfer to a baking sheet lined with parchment paper. Bake the sweet potatoes for 3 to 4 minutes until lightly browned on each side. After they have cooled, chop into smaller
pieces.
Combine the black beans, corn, cilantro, and lime juice in a bowl and set aside. Add the chopped sweet potatoes to the black beans. Coat one side of all four tortillas with olive oil and place them coated side down on the grill just long enough to mark them quickly. Place the tortillas grilled side down on an ungreased baking sheet. Top each with cheese then with the sweet potato black bean mixture. Cover with the remaining tortillas grilled side up. Bake at 400 degrees for 10-15 minutes or until cheese has melted. Cut into six wedges, serve with guacamole and sour cream, and enjoy!