1/2 small onion, diced
1 medium/large sweet potato
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn or mexicorn, drained
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne (optional)
1 tsp cilantro, chopped
1/4 cup sour cream
2 heaping Tbsp salsa verde (or taco sauce or other salsa)
3/4 cup shredded cheese
6 flour tortillas
Oil or cooking spray
Garnishes: salsa, guacamole, sour cream, lettuce, tomato, etc.
Preheat oven to 425.
Wrap sweet potato in a damp paper towel and microwave for 7-9 minutes, till done. Let cool, then peel and cube. Set aside.
Heat small amount of oil or cooking spray over medium heat. Saute onions until soft. Add beans, corn, sweet potato and spices. Cook 2-3 minutes, until heated through. Remove from heat and stir in sour cream, salsa and cheese.
Divide mixture between the six tortillas. Fold in ends and roll. Place, seam side down, in greased 9x13 pan. Bake for about 15 minutes, till lightly browned. Serve with garnishes.
Picture from womansday.com
NOTE: If desired, you could add some cooked and shredded chicken, pork or steak to the filling.