Image By Chris McIntosh for Boston Organics
2 medium sweet potatoes
1/2 onion
1 clove garlic
1 tablespoon oregano
1 tablespoon basil
1 teaspoon cumin
12 corn tortillas
4 oz medium-soft cheese (Brie, Camembert, Oaxaca etc.)
2-3 leaves favorite greens (Swiss chard, spinch, kale, etc.), shredded
Chili powder to taste
Olive oil for sauté
Cut sweet potatoes into chunks, cook in steamer basket (or microwave until soft), then mash.
Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well. (Add a little water if it’s too sticky.)
Turn burner very low to keep warm without scorching. Preheat oven to 400.
Oil a large baking sheet, then place 6 tortillas on it. Thinly spread filling on each. Layer slices or dollops of cheese and shredded greens. Finish with with a tortilla and brush a little oil on top.
Bake until browned and crisp, about 10-15 minutes. Cut into wedges and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
·
This recipe was most recently featured in
Boston Organics Newsletter No. 42 of 2015.