INGREDIENTS
1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans (In a can)
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed (in a can)
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon oregano
1 red bell pepper sliced (Sauté’ or grilled)
6-8 whole grain or Gluten Free tortillas
INSTRUCTIONS
- Preheat oven to 375º F. Prepare a sheet pan with parchment paper.
- An hour before you plan to eat, peel and quarter the sweet potatoes.
- Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
- In the meantime, prepare rice in a rice cooker or on stove top as directed.
- Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
- Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
- Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add red bell pepper, and sauté first if desired.
- Place another tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
- Cut into desired number of sections. Serve topped with salsa.
- Tip: Also try this with Chick Peas or black-eyed peas instead of the black beans or any other favorite beans.
