Baked Sweet Potato Flautas
Inspired by: Peasandcrayons.com
Preheat your oven to 425*
Peel 1 medium sweet potato. Poke a few holes in the potato and cover with a damp paper towel. Microwave for about 5 minutes.
Meanwhile combine the following in a mixing bowl:
1/2 diced red onion
1 cup of black beans
1 cup corn
1 cup diced tomato
1/4 cup cilantro leaves
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp red pepper flakes
1/2 cup enchilada sauce
Dice your sweet potato and add to the mix.
Heat about 10 corn tortillas in the microwave for about 30 seconds.
Add your filling to each shell, down the middle. Top with shredded mexi-blend cheese. Roll each flauta and place on a greased wire baking rack. (I seriously took the one out of our toaster oven and used that! Be sure that you have a baking sheet under the rack—toppings can fall out during baking) You may need to secure with a toothpick.
Bake for 15 minutes. When finished, broil for less than a minute to make the top extra crispy.
Serve with salsa, guacamole, or sour cream!
We even had a little filling left over that we just ate with chips-delish!
This recipe is gluten free and vegetarian!