Ingredients:

  • 1 large (12 oz / 340g) sweet potato, peeled and small-diced
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2g) smoked paprika
  • 1/2 tsp (2g) ground cumin
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (115g) vegan shredded mozzarella or cheddar
  • 2 tbsp (30ml) lime juice
  • 1/4 cup (60ml) chopped fresh cilantro
  • 4 large (8-inch) whole wheat or flour tortillas
  • 2 tbsp (30ml) vegan butter or oil for frying

Instructions:

  1. Steam the diced sweet potatoes in a microwave-safe bowl with a splash of water for 5–7 minutes until tender.
  2. Toss steamed potatoes in a bowl with olive oil, smoked paprika, cumin, salt, and black pepper.
  3. Use a potato masher to partially crush about half of the potatoes, leaving some chunks for texture.
  4. Fold in the rinsed black beans, lime juice, and chopped fresh cilantro, stirring until the mashed potato coats the beans.
  5. Heat a skillet over medium heat with vegan butter. Place one tortilla in the pan and sprinkle a thin layer of vegan cheese over the entire surface.
  6. Spread 1/4 cup of the sweet potato bean mixture over one half of the tortilla and fold the empty half over to create a half-moon shape.
  7. Press down firmly with a spatula and cook for 2–3 minutes per side until the tortilla is golden brown and the cheese has melted.
  8. Remove from heat and let rest for 60 seconds before slicing into wedges.