Sweet Potacos

By tixrus-2

I slightly modified this recipe from my friend marisuewrites at hubpages. You will be amazed at its yumiliciousness. After chomping up all the leftovers, my son has been pestering me to put the recipe on line so here you go Eamon!

Ingredients

• 1/2 C crumbled Panela Mexican cheese
• 10 corn tortillas (sprouted or home made if possible)
• 10 oz. cooked black beans
• 8 oz. frozen sweet corn
• 2 large sweet potatoes, peeled, and chunked small
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp chilpotle chile powder
• 1 large roasted poblano chile, seeded, chopped
• vegetable broth as needed
• 2-3 serrano chiles, seeded chopped fine
• 1 jalapeno chile, seeded & chopped fine
• 2 cloves fresh garlic, chopped fine
• 1 green bell pepper, chopped fine (you can use colored bells for a slightly sweeter flavor)
• 1 large yellow onion, minced
• 1 Tbsp olive oil or canola oil

Details

Servings 6
Adapted from hubpages.com

Preparation

Step 1

Boil the sweet potatoes until almost done. Heat oil in skillet, and cook onion, garlic and green chiles for about 4 minutes. Stir in chili powder, cumin, and oregano, cooking 1 minute. Add corn, beans, & boiled sweet potatoes to skillet along with a little of the cooking liquid. Cook on low for about an hour, moistening with vegetable broth if necessary. Add raw chopped bell peppers and about 4 oz of the cheese Preheat oven to 350F and divide the mixture evenly into the tortillas that you have heated slightly in microwave. Sprinkle with remaining cheese and fold to close the tortillas. Place them in a greased baking dish and cover with foil so they do not crisp up. Bake 25 to 30 minutes...and eat.