Black bean and sweet potato chimigangas

Ok, do me a favor and just commit to trying this recipe before you judge the ingredients.

It is an odd ingredient list.

But these are amazing!

I promise.


Black bean and sweet potato chimigangas

1 can black beans, or about two cups cooked black beans
1/2 sweet onion
1 clove garlic-minced
1 sweet potato-finely diced
1 zucchini-peeled and diced
1 red pepper-diced
1 c. chopped spinach
1-3 t. chili powder (depending on how hot you like it)
1/2 t. cumin
1/2 t. paprika
1 t. salt
1/4 c. grated cheddar
1/4 c. grated peper jack
Whole Wheat tortillas
Salsa or guacamole or avocado dressing

Heat 1 T olive oil over medium heat in large skillet. Add onion, garlic and sweet potato. Cook about 5 minutes until onions are tender and sweet potatoes start to soften. Add zucchini, red pepper and spices continue cooking until all veggies are soft. Stir in beans and spinach, stir until spinach welts.

Heat tortillas, fill with about 1/4 c. of filling, top with a little cheese. Fold in two sides, then the other two sides to make a little envelop.

Bake at 425 for 10-15 minutes until crispy.

Top with salsa and enjoy