Sweet Potato and Black Bean Flautas
Ingredients
- 8 Cassava Flour Tortillas
- 1 small Sweet Potato, cubed
- 1/2 15oz can Black Beans
- 1/4 small Red Onion, cubed
- 1 Mini Sweet Pepper, cubed
- 1/4 Jalapeno, cubed
- Handful or 2 Frozen Corn
- 2-3 cloves Garlic, minced
- 1.5 tbsp Spicy Taco Seasoning
- 1/4 cup Green Chile Enchilada Sauce
- Mexican Shredded Cheese
- Avocado Oil
- Salt & Pepper
- Fresh Lime
- Fresh Cilantro, chopped
Preparation
Prep all of your veggies. Microwave the sweet potato for 2-3 minutes after poking a few holes in it to soften, then cut into cubes.
Sauté the onion, pepper, jalapeno, and garlic in a pan for 2-3 minutes in avocado oil.
Add the sweet potato, beans, and corn. Cook for another 2-3 minutes until the frozen corn has broken down.
Season with salt, pepper, and taco seasoning. Mix and then add the enchilada sauce. Cook for 3-4 minutes before setting aside.
Microwave the tortillas for roughly 30 seconds to soften them.
Place a cast-iron skillet on medium heat with a thin layer of avocado oil.
For each tortilla, add a line of cheese to one end, add the filling, then a bit more cheese. Tightly wrap and place in the skillet seam down.
Cook until brown on one side, about a minute, then flip. Repeat for all tortillas.
Serving suggestions
Top with avocado, pico de gallo, freshly squeezed lime, and cilantro.
