Black Bean and Sweet Potato Gorditas
Confession: I may or may not have eaten these for dinner... and then lunch EVERY DAY this week.
So, without further ado, I present to you these EPIC Black Bean and Sweet Potato Gorditas. Holy moly, these are amazing! So many punches of flavor: zesty, tangy, creamy, sweet, savory... A few more highlights:
Full of fiber, plant protein, and nutrients
Easily made allergen friendly and gluten free
Kid friendly, let them help assemble!
Great for picky eaters too
Sweet Potatoes -
1/2 container of precut sweet potatoes (16 oz. which is about 4 cups)
2 Tbsp EVOO
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper (optional)
Black beans -
1 (15oz) can black beans, drained
1 Tbsp salsa of choice
cilantro lime crema (recipe here)
1 bag prebought cabbage slaw salad (I bought this Chipotle Cheddar Kit -> ->->->)
hard shell corn tortillas
soft tacos (we used flour, but go for soft corn for gluten free)
Mexican melting cheese (Chihuahua cheese)
cherry tomatoes, halved
thinly sliced onions
Roast sweet potatoes - Preheat oven to 400 degrees F. Place diced sweet potatoes in a medium bowl. Sprinkle with chili powder, cumin, salt, onion powder, garlic powder. Drizzle with olive oil. Stir to coat well. Spread seasoned sweet potatoes out on a baking sheet, shaking to evenly distribute them. Bake at 400 degrees 20-25 minutes, or till tender.
Prep black beans - Heat beans and salsa on stovetop over medium-low heat.
Make crema - Following these directions
Prep toppings - Chop, cut, dice all those veggies.
Build gorditas - Place soft tortillas on a skillet over medium heat and sprinkle with cheese (as much as you'd like, we probably did 1/4 cup each). Once melted, lay hard taco base in the middle of the soft taco and gently press down on to soft tortilla so that they attach to each other. Then load with sweet potatoes, black beans, any additional desired toppings and then drizzle with crema.