1 medium sweet potato
1 can black beans, rinsed and drained
1 can fiesta corn, drained
1/4 c diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chopped cilantro
1/2 tsp cumin
1/4 tsp red pepper flakes
2 oz. cream cheese (room temperature)
4-6 oz. grated cheese
1-2 heaping tbs salsa
Corn tortillas
fresh veggies for garnish (tomato and lettuce are my favorites)
Preheat oven to 425. Poke holes in the sweet potato, wrap in a wet paper towel and microwave for 6-8 minutes, let cool.
Combine corn, black beans, onion, spices, salsa, cream cheese, and cheese. Fluff sweet potato with a fork and add to mixture.
Wrap 4 tortillas at a time in a wet paper towel and microwave for 20-30 seconds to soften, fill with veggie mix, roll and set on a baking sheet. Brush outside with oil (or cooking spray), sprinkle with kosher salt. Bake for 15 minutes. Top with lettuce and tomato.
From Peas and Crayons
