Ingredients
- 2 tablespoons vegetable oil
- 1 medium Vidalia onion, coarsely chopped
- ¼ teaspoon cayenne pepper
- 1 large sweet potato, peeled and grated on a box grater (yields approximately 1½ cups)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon adobo sauce from 1 (7-ounce) can chipotle peppers in adobo (see note)
- 1 cup sour cream
- 4 large (8- to 10-inch diameter) tortillas, sometimes packaged as “burrito size”
- ⅔ cup uncooked rice, prepared according to package directions and kept warm
- ½ cup grated pepper jack or cheddar cheese
- 4 tablespoons fresh cilantro leaves, coarsely chopped
- 1 cup prepared salsa
Preparation
Heat oil in a large sauté pan over low to medium heat. Add the onion and cayenne pepper and cook, stirring occasionally, until softened, approximately 10 minutes. Add the grated sweet potato and cook until heated through, approximately 3 minutes.
Move the onion and sweet potato mixture to one side of the pan, add black beans, maintaining low to medium heat until beans are warmed, approximately 3 minutes.
While the filling cooks, prepare the chipotle–sour cream by whisking together the adobo sauce with the sour cream in a small bowl. Set aside.
Working on a cutting board or dinner plate, down the center of each tortilla layer ½ cup rice, followed by 2 tablespoons cheese, ¼ of the black beans and ¼ of the sweet potato-onion mixture. Sprinkle with 1 tablespoon cilantro leaves then gently fold the tortilla over the filling and roll while gently folding in the short edges to seal up the sides. Repeat with the remaining 3 tortillas.
Slice each tortilla in half and serve with a dollop of the chipotle–sour cream and ¼ cup fresh salsa.
About this recipe
Note: Store remaining chipotle in adobo in an airtight container in the refrigerator for up to 1 month.
