Memories of Mexico- Best Recipe EVER.

Mat and I received a sack of sweet potatoes as a parting gift upon leaving Ohio over Christmas. Since then, I have been racking my brain to figure out what to make.. Yes, there are so many sweet potato recipes (casseroles, pies, fries, etc.), but I wanted to do something savory that I could use as a main dish.

Along with some *fabulous* tips from Chicago's own, Rick Bayless, here is what I made today (and it's clearly amaze-balls):

Sweet Potato & Black Bean Taquitos (baked-not fried, son!)

Makes 12 (perfectly... surprisingly)
Serves 4 (3 each filled both Mat and I)

You will need:

• 2 LARGE, nearly jumbo sweet potatoes, scrubbed
• 1 can of whole black beans, rinsed
• 2 teaspoons of taco seasoning (Trader Joe's is by far the ruler)
• A few dashes of salt

• 12 corn tortillas (I like Milagro- they are make local and are about 29 cents at Jewel) 
• cooking spray

The fixin's include:

• cheese (dairy/soy/almond/rice.. etc.)
• sour cream (dairy or soy)
• salsa
• diced avocado or homemade guacamole

To do:

• Bake sweet potatoes at 425-450 for about an hour (you will know when they are done)

• Once, cool enough peel potatoes into a bowl. Add black beans, seasoning and salt. 

•  Meanwhile... Lightly spray both sides of the tortillas with cooking spray, and stick in the still warm oven. This is Rick Bayless at his finest. This oil technique prevent the tortillas from crumbling when rolling the little guys up. Leave in oven for about 5 minutes. When you remove them turn the oven up to 425.

• Dollop about 2 tablespoons of filling onto each tortilla. 

• Roll 'em up! Hold them together with a toothpick, if necessary. 

• Put them in the oven for about 15 minutes. Take them out and serve with "the fixin's" on top.

 

Wa-bam!!!!!!!!!! 

Full of protein and fiber- Just what you need!