Mexican Black Bean Sweet Potato Tortilla
Hola Amigos! In honor of Cinco de Mayo, we wanted to make a Mexican meal to remember – ensuring it’s good and healthy too. Sweet and savory, this is an elevated version of what you might typically find in a stuffed taco or tortilla. Filled with satiating fiber, it will convert you to the plant based version, no doubt! Two ingredients: sweet potato tortillas and seasoned beans make all the difference. A tu salud (here’s to your health).
If using dry beans:
Pour soaked beans and soaking liquid into a 5-quart pot adding enough fresh water to cover the beans by 3 inches. Stir in all of the seasonings, and bring the water to a boil. Cook until the beans are tender. Depending on the age of the beans, it could take 25 minutes to an hour. Once tender, strain the beans, reserving the liquid. The beans can be made several days in advance.
Heat an 8” sauté pan over medium-high heat for a minute or two. Pour beans with the liquid into the pan and add all of the seasonings. Bring to a simmer, turn the heat to low to maintain simmer and cook the beans for about 10 minutes.
Place all of the ingredients in a high-speed blender and blend until very smooth, about 1 minute.
Heat a non-stick pan over medium high heat until a drop of water sizzles. One at a time, place rolled out dough into the pan and cook on one side until browned, about 1-2 minutes and when the tortilla starts to bubble, Flip over and cook for another 1-2 minutes until browned on the other side. Place the cooked tortilla on a towel lined plate, and continue until all of the tortillas are cooked, stacking them on top of each other. Cover with a kitchen towel to keep warm.