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Servings 6
Adapted from keyingredient.com
Preparation
Step 1
Directions
Boil the sweet potatoes until almost done. Heat oil in skillet, and cook onion, garlic and green chiles 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.
Boil the sweet potatoes until almost done. Heat oil in skillet, and cook onion, garlic and green chiles 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.
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