Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with foil.
Step 2
Slice the
Sweet Potatoes (6)
all over with a knife to ventilate them and allow the oil and seasoning to seep through. Then drizzle them all generously with
Olive Oil (as needed)
and sprinkle liberally with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Roast them until tender for about 40 minutes, then let them cool enough to handle.
Step 3
When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the
Canned Black Beans (185 g)
,
Fresh Cilantro (as needed)
,
Dried Onions (as needed)
,
McCormick® Garlic Powder (2 g)
,
Paprika (1 g)
and
Ground Cumin (as needed)
.
Step 4
Get out a waffle maker and preheat it. Spray it well with
Nonstick Cooking Spray (as needed)
. Take a
Flour Tortillas (8)
and spread a 1/4 of the filling on it. Sprinkle 1/4 of the
Shredded Mexican Cheese Blend (225 g)
on top and close it with another tortilla.
Step 5
Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total.
Step 6
Serve with
Avocados (to taste)
,
Sour Cream (to taste)
,
Salsa (to taste)
,
Fresh Cilantro (to taste)
, and
Queso Fresco (to taste)
. Enjoy!!
