These are so yummy and so easy. I LOVE them as is or you can add a little meat for the carnivores at the table. I have made them with sausage and the last time I made them I added some fish and they were devoured ( one very hungry man ate about 8 of them ). I had to stop myself at 3 but if it wasn’t for being uncomfortably full I would have kept going and going.
- 2 sweet potatos, washed and cut into bite sized pieces
- 1 large cooking onion, diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- pickled jalapeno peppers
- corn tortillas
- plain lowfat yogurt
- hot sauce
- *optional: avocado, cheese, chopped red and green peppers, lettuce, salsa
- 2 tbsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
-mix together and store in an air tight container.
Preheat the oven to 400. Wash and cut the potatoes into bite sized pieces. chop the onion. drain and rinse the beans. Dump the potato, onion and beans into a large bowl with a tight fitting lid. Add 3 tbsp of the taco seasoning and 1 tbsp olive oil. put the lid on the bowl and shake, shake, shake until everything is mixed together nicely.
spread the contents of the bowl in a large baking sheet ( or 2 if needed ) and bake for aproximately 35 min, turning half way through. remove from oven and set aside.
warm the tortillas for a couple of min in the oven.
To serve top tortillas with yogurt, black bean and sweet potato mix, jalapano peppers and some fresh cilantro…for those of you that like the heat I like a little drizzle of sriracha hot sauce to finish it off. Enjoy!