2mediumSweet Potatoes, peeled and chopped into ½ inch cubes
1Onion, diced
2Garlic cloves, minced
2cupsshredded Brussels Sprouts
¼cupWater
¼cupRed Wine Vinegar
1teaspoonOregano
1teaspoonChili Powder (more or less to taste)
1teaspoonCumin
To Serve
lime slices, avocado, chopped cilantro, salsa verde, as desired
Instructions
Preheat oven to 400 degrees.
While oven preheats, make the bean spread by combining black beans, salsa, and cumin in a food processor, and processing on high until smooth.
In a large skillet, heat oil and add sweet potatoes, onion, and garlic. Saute for 5 minutes.
Add Brussels sprouts, water, vinegar, oregano, chili powder, and cumin. Reduce heat to low, and cook for about 10 minutes, until sweet potato is tender.
Arrange Maria & Ricardo’s Quinoa Flour Tortillas on a baking sheet, and spray both sides lightly with cooking spray (or brush with oil). You may need to do this in batches. Bake in the oven on 400 degrees for 4 minutes. Flip tortillas and bake another 4 minutes.
To assemble: Place one baked tortilla on a plate. Smear black bean spread around in an even layer. Spoon Brussels sprouts/sweet potato mixture over the black bean spread. Top with a squeeze of lime, avocado, chopped cilantro, and salsa verde, as desired.