Baked Black Bean and Sweet Potato Flautas

Ingredients:

• 9 corn tortillas
• 1 cup of black beans (drained + rinsed if using canned)
• 1 cup mexi-corn (corn + colorful red/green peppers)
• 1 small/medium sweet potato
• 1/4 cup of diced white, yellow, or red onion
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp dried or fresh cilantro
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper or red pepper flakes (optional)
• 2 oz full-fat or 1/3 fat cream cheese, room temperature (optional but tasty!)
• 4-6 ounces of grated cheese* plus extra to taste
• 1-2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa
• salt and pepper to taste
• all-natural olive oil spray or plain oil
• parsley or cilantro + fresh veggies to garnish
• salsa, guacamole, and sour cream for dunking

Instructions:

1. Pre-heat your oven to 425F.
2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
6. Get full recipe==>>peasandcrayons.com