This used up the remaining sweet potatoes from our last CSA box. We get another one tomorrow, and I hope it has more!
If you have a food processor with a grater attachment, use it to shred the sweet potatoes. In fact, to really speed things along, you can do the onion that way, too.
6-8 cloves garlic, minced
1 medium onion, finely chopped (red onion is nice)
3/4 - 1 lb sweet potatoes, peeled and shredded
1 1/2 - 2 cups cooked black beans (or 1 15-oz can)
1 tsp ground cumin
1/2-1 tsp chili powder
Salt and pepper to taste
2 10-inch tortillas
3-4 oz. shredded sharp cheddar
Salsa for topping (optional)
Preheat the oven to 375 degrees.
Heat a little olive oil in a large skillet. Add the garlic and onion and saute for 2-3 minutes. Add the sweet potato, beans, cumin, chili powder, salt and pepper. Saute over medium-high heat, stirring frequently, until sweet potato is tender, about 5-7 minutes.
Lightly oil a 10-inch oven proof skillet or similar pan. Place one tortilla in the bottom and sprinkle with half the cheddar. Spread half the sweet potato mixture over the cheese, flattening it out as you do so. Place the second tortilla on top. Spread the remaining sweet potato mixture over the tortilla, then top with the remaining cheese.
Bake for about 15 minutes, until cheese begins to brown.
Serve hot. If desired, top with salsa at the table.