Peel sweet potato then slice evenly and thinly. A mandolin makes this job very easy. Bake at 400 degrees until tender. Alternately, leftover baked sweet potatoes can be used.
Wipe dirt from mushrooms. Slice thinly. Saute mushrooms in a tablespoon of vegetable broth until tender.
Slice onions. Saute in a tablespoon of vegetable broth until tender and becoming caramelized and brown around the edges.
Slice bell peppers very thinly.
On one half of a tortilla, spread a thin layer of refried black beans and layer the sweet potatoes then a layer of mushrooms. Next add a layer of onions and a layer of bell peppers.
Fold the empty half of the tortilla over the vegetables.
Grill until tortilla is toasted then flip and toast on the other side.
Serve with coleslaw and banana pepper rings.
Ingredients
Directions
Peel sweet potato then slice evenly and thinly. A mandolin makes this job very easy. Bake at 400 degrees until tender. Alternately, leftover baked sweet potatoes can be used.
Wipe dirt from mushrooms. Slice thinly. Saute mushrooms in a tablespoon of vegetable broth until tender.
Slice onions. Saute in a tablespoon of vegetable broth until tender and becoming caramelized and brown around the edges.
Slice bell peppers very thinly.
On one half of a tortilla, spread a thin layer of refried black beans and layer the sweet potatoes then a layer of mushrooms. Next add a layer of onions and a layer of bell peppers.
Fold the empty half of the tortilla over the vegetables.
Grill until tortilla is toasted then flip and toast on the other side.
Serve with coleslaw and banana pepper rings.