- 1 Sweet Potato
- ½ can Black Beans, Rinsed
- 2 cups Spinach
- ½ cup Shredded Cheese
- 1 tbsp Taco Seasoning
- 1 tbsp Olive Oil
- 4 Tortillas
Method of Preparation
Heat oil in a pan over medium heat. Add spinach and sprinkle with taco seasoning. Cook until wilted for about 2 minutes. Remove from heat.
Pierce sweet potato 4 times with a fork. On a microwave safe plate, cook for 5 minutes or until tender.
Scoop potato out into a large bowl and mash.
Add black beans to the bowl and mix.
Place a tortilla into a pan over medium heat. Layer sweet potato mixture. Then add a layer of cooked spinach.
Top with shredded cheese and a second tortilla.
Cook until cheese has melted and edges begin to curl. Flip and continue cooking.
Serve with desired dipping sauce; we love a fresh salsa!