This is my 1996 Beter Homes & Gardens Award Winning Recipe,
reprint from the April issue.
- 6, 10 inch flour tortilla
- 1 large onion, peeled and sliced
- ½ whole red bell pepper, sliced
- ½ whole green bell pepper, sliced
- ½ whole yellow bell pepper, sliced
- 3 cups sweet potato, peeled and cubed
- 1 tablespoon canola oil
- 4 cloves garlic, peeled and minced
- 1 pinch red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 14 ounces tomatoes, diced in juice (can)
- 1 cup corn kernels (fresh), cut from cob
- 1 pinch salt
- 1 pinch pepper (fresh cracked to taste)
- ½ cup monterey jack cheese, grated
Place sweet potato cubes along with one tablespoon canola oil in roasting pan and cook in pre-heated 425° oven for 35-45 minutes. In a sauté pan cook the onion in 1 tablespoon canola oil until wilted. Add the peppers and cook until they are tender (5 minutes over medium heat). Add the garlic, red pepper flakes, oregano, cumin, chili powder, and then the corn, stir. Add the tomatoes in juice, bring to boil, reduce heat and cook for a few minutes. Season the filling. On a work surface lay out 3 flour tortillas. Portion some filling on each, then portion the sweet potato, and then some cheese. Roll up and place in an oiled baking dish. Repeat process with remaining 3 tortillas. Lightly spray the tops of tortillas with spray oil. Cook in pre-heated 375° oven until the filling is hot and the tortillas has crisped (about 10-15 minutes). Serve with sour cream and green sauce.
Serve for a vegetarian meal, or a side dish.
Cut each tortilla into six even pieces, and serve as an appetizer.
Servings : 6