Step 1

Bring a medium pot of water to a rolling boil and add sweet potatoes, cooking 8-10 minutes or until tender, but not overcooked and waterlogged. Drain, then add the potatoes back to the pot and mash until smooth, adding 1-2 tablespoons of water if needed to get a smooth consistency. Set aside.

Step 2

In a large skillet heat 1 teaspoon of olive oil over medium heat, then add the diced poblano pepper, red onion, and tomato. Cook until softened, about five minutes.

Step 3

Add the black beans, cumin, garlic, and salt and pepper and cook another 2 minutes until vegetables release their water and beans are warmed, but not mushy.

Step 4

Next, mix the vegetable mixture with the mashed sweet potatoes and the chopped cilantro and mix until well combined. Taste test to ensure the flavor is to your liking, adding more cumin, salt, or chipotle powder as needed. Set aside.

Step 5

Reheat the skillet to medium-high with ¼ teaspoon oil, making sure to cover the bottom of the skillet completely with oil. Add a flour tortilla and spread a spoonful of the the potato mixture onto one half of the tortilla.** Fold over the tortilla and cook one each side until crispy, about 2 minutes each side. Repeat using ¼ teaspoon olive oil for all tortillas (oil helps the tortilla become crispy).

Step 6

When tortilla is done cooking, remove to a plate. Drizzle with lime juice and serve with fresh salsa, guacamole, and chopped cilantro.