This low-cost entree is fast to make and really yummy.  They travel well, if you find yourself needing a meal on the go.  A few tablespoons of cheese in each one brings out flavor and adds protein without breaking the bank.  Presenting another meatless main dish to throw into your rotation. 

I’m not going to lie to you and tell you your sweet potato hating kids will like these. If you tell them the sweet potato is really refried beans, one taste will have them distrust you & food for the rest of their days.  If your precious ones detest sweet potato, you can sub refried beans for them in this recipe.  It won’t have as much vitamin A or the delightful sweet/spicy flavor, but it’s still really good that way.

For those who enjoy sweet potatoes, the mild sweetness pairs really well with spicy chili powder and flavorful cumin.

Sweet Potato & Black Bean Flautas

1 medium sweet potato

1 can, 14.5 oz black beans, drained and rinsed (or 2 cups home cooked beans)

10-100% whole wheat flour tortillas

1 1/4 cups shredded cheese

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp garlic powder

Preheat oven to 400 degrees.  Peel and cut sweet potato into 1 inch cubes. Place cut pieces into cool water immediately to prevent them from turning brown. Bring to a boil and simmer for 10-15 minutes or until fork tender. Drain.  Sprinkle sweet potatoes with seasonings and mash (removing any long strings as you find them.)  Top each tortilla with about 2 Tbs each of sweet potato, black beans and cheese.  Roll up tightly and place seam side down on a greased baking sheet.  Lightly spritz the tops with olive oil spray and bake for 15 minutes or until crisp and golden.

To make a dipping sauce combine 1/2 cup sour cream and 1/2 cup salsa.

Variations: Sub sweet potatoes for refried beans; other additions:  black olives, salsa, chopped green onion, chopped sweet pepper, cilantro, leftover bits of chicken, pork or beef, avocado.