Sweet Potacos (modified)

By AnnieMro

Ingredients

• 1/2 cup crumbled Panela Mexican cheese (substitute: blanco OR high moisture mozzarella OR queso para freir OR feta OR ricotta OR drained cottage cheese)
• 10 corn tortillas (home made if possible)
• 10 oz. cooked black beans
• 8 oz. frozen sweet corn
• 2 large sweet potatoes, peeled, and chunked small
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp chili powder
• 1 large roasted poblano chile, seeded, chopped (substitute: green bell or cubanelle)
• vegetable broth as needed
• 1 jalapeno, seeded & chopped fine
• 2 cloves fresh garlic, chopped fine
• 1 red bell pepper, chopped fine (you can use yellow bell for a slightly sweeter flavor)
• 1 large yellow onion, minced
• 1 Tbsp olive oil or canola oil

Preparation

Step 1

Boil or roast the sweet potatoes until almost done. Heat oil in skillet, and cook onion, garlic and chilis for about 4 minutes. Stir in chili powder, cumin, and oregano, cooking 1 minute. Add corn, beans, & boiled sweet potatoes to skillet along with a little of the cooking liquid. Cook on low for about an hour, moistening with vegetable broth if necessary. Add raw chopped bell peppers and about 4 oz of the cheese. Preheat oven to 350F and divide the mixture evenly into the tortillas that you have heated slightly in microwave. Sprinkle with remaining cheese and fold to close the tortillas. Place them in a greased baking dish and cover with foil so they do not crisp up. Bake 25 to 30 minutes…and eat.