Ingredients
Scale
- 1 large sweet potato
- 1 can low sodium black beans, drained, rinsed
- 1/4 cup chopped cilantro
- 1 Tbsp. low sodium taco seasoning
- 8 whole wheat tortillas
- 1 cup shredded low-fat Monterey Jack cheese
Instructions
- Prick sweet potato with fork, place on microwave-safe plate, and microwave for 5 minutes on high power. Let cool slightly.
- Cut in half lengthwise and scoop flesh into large bowl. Mash with a fork until smooth.
- Add beans, cilantro, and taco seasoning to sweet potato and mix well.
- Heat skillet over medium heat.
- Spread sweet potato mixture evenly on one side of a tortilla, sprinkle with 1/4 of the cheese and place second tortilla on top.
- Put into the skillet and cook until lightly browned underneath and cheese is starting to melt, 3-4 minutes. Flip and cook until other side is browned and cheese is fully melted, 2-3 more minutes. Remove from skillet and cut into quarters.
- Repeat steps 5-6 with remaining tortillas and mixture.Â
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