Now, normally I associate sweet potatoes with Thanksgiving dinner, the baked kind with brown sugar and mini-marshmallows melted on top. This image doesn’t quite seem to blend with the thought of salsa and beans, but have a little faith, people! This one’s a keeper.
Ingredients:
- 3 sweet potatoes
- 1 onion
- 1-2 garlic cloves
- 2 cans black beans
- 1 cup corn
- chili powder
- cumin
Directions:
Boil the sweet potatoes until cooked, then remove skin and cut the potatoes into cubes. While boiling potatoes, saute onions and garlic in olive oil. Heat up the black beans with the corn and add the onion and garlic. Generously sprinkle in chili powder and cumin to taste. But bean mixture and sweet potatoes into a tortilla; top with shredded cheese, cilantro and lemon juice. Enjoy!
*Absence of photo due to hungry housemates.
Dani Dubois 