This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 3 large sweet potatoes, roasted and cut into cubes, held warm
- 4 large poblano chilies, roasted, seeded, and cut into ¾” pieces, held warm
- 1-15 ounce can black beans, rinsed and well-drained
- ¾ c. freshly chopped cilantro, divided
- 2 avocados, halved, pitted, diced, and divided
- ¼ c. olive oil
- ¼ c. freshly squeezed lime juice
- 1 T. coriander
- 1 T. cumin
- 1 t. dried oregano
- ½ t. Paprika
- ½ t. Salt
- ¼ r. Pepper
- 8 ounces Mexican blend shredded cheese
- 6-10” to 12” flour tortillas
- Sour cream for garnish
- Sliced green onions for garnish
- Lime wedges for garnish
Directions:
Step 1: In a large mixing bowl, combine the sweet potatoes, chilies, black beans, cilantro, and half the avocado. Toss to mix.
Step 2: In a small mixing bowl, combine the olive oil, lime juice, coriander, cumin, oregano, paprika, salt and pepper.
Step 3: Pour the mixture over the vegetables and blend well. Stir in the cheese and mix well.
Step 4: Divide the mixture among the six tortillas and spread each on the one-half side with the vegetable-cheese mixture.
Step 5: Fold over to form a half-circle and grill on each side until lightly crispy and until the cheese melts.
Step 6: Cut into four sections and serve with sour cream, sliced green onions, and remaining avocado.
Serves 6