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Cheesy Baked Black Bean and Sweet Potato Flautas
Ingredients
  • 9 corn tortillas
  • 1 cup of black beans (drained + rinsed if using canned)
  • 1 cup mexi-corn (corn + colorful red/green peppers)
  • 1 small/medium sweet potato
  • ¼ cup of diced white, yellow, or red onion
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp dried or fresh cilantro
  • ½ tsp cumin
  • ¼ tsp cayenne pepper or red pepper flakes (optional)
  • 2 oz full-fat or ⅓ fat cream cheese, room temperature (optional but tasty!)
  • 4 to 6 ounces of grated cheese* plus extra to taste
  • 1 to 2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa
  • salt and pepper to taste
  • all-natural olive oil spray or plain oil
  • parsley or cilantro + fresh veggies to garnish
  • salsa, guacamole, and sour cream for dunking
  • note: My favorite cheese options are habanero cheddar, sharp cheddar, and/or pepper jack!
Steps
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