Ingredients
1 large sweet potato, peeled and diced1 medium onion, chopped1/2 to 1 teaspoon pumpkin pie spice2 teaspoons canola oil2 garlic cloves, minced2 cans (15 ounces each) black beans, rinsed and drained1/2 cup chicken broth12 flour tortillas (8 inches)1-1/2 cups shredded Monterey Jack cheese1 can (4 ounces) chopped green chilesSour cream and salsa
Preparation
Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chiles. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
Cut into wedges; serve with sour cream and salsa.
