Ingredients:
2 cups sweet potatoes
1 can black beans (rinsed and drained)
Corn tortillas (could use rice, wheat, flour...)
2 large cloves garlic
Lime Juice (equivalent to 3 limes)
1 small can green chili's
Green chili sauce
Low fat cheese
Avocado (optional) *I say optional because I forgot to put it inside and put it on top instead.
Sea salt
Pepper
Chili pepper
Steam or cook sweet potatoes (little pieces steam quickly). Mash together with a can of green chili's, salt/pepper, splash of green chili sauce.
Mix black beans with garlic and lime juice, set aside.
Pour 1/3 of the green chili sauce in the bottom of a 9x13 glass pan. Heat tortillas to soften (I do this with the yummy fatty cheesy enchaladas too, nuke them for 30 seconds and they will roll right up without falling apart). Place a slice of avocado, spoonful of black beans, spoonful of sweet potato mix into each tortilla. Roll them up and line them in the pan. Cover with remaining green chili sauce and top with a little low fat cheese. Bake at 350 degrees for 20-30 minutes until sauce is bubbly and cheese is melted.
**I made two pans. Our pan had just a little bit of low fat cheese and chipotle pepper powder mixed in with the sweet potatoes. The kids pan had quite a bit of cheese and no chili pepper in the mix.
Verdict: YUMMY!!! Will so make this again!!!
Shout out to Kris Downs for the ingredient run down and idea! Keep 'em coming.
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