Cooking Instructions
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Step 1
In a large pan set over medium heat, sauté the
Onions (1 1/2 cups)
and
Garlic (2 cloves)
in
Olive Oil (3 Tbsp)
until the onions are translucent.
Step 2
Add the
Sweet Potatoes (4 cups)
,
Chili Powder (1 tsp)
,
Ground Cumin (1 tsp)
, and
Cayenne Pepper (1 pinch)
and cook, covered, for about 10 minutes, stirring every few minutes.
Step 3
When the sweet potato is tender, add
Salt (to taste)
and
Ground Black Pepper (to taste)
and remove the pan from the heat. Sprinkle
Lime Juice (to taste)
over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
Step 4
Spread 1/8th of the filling over each
White Corn Tortillas (8)
. Top with
Sharp Cheddar Cheese (1 cup)
to taste.
Step 5
Bake in a 350 degrees F (180 degrees C) oven until the cheese is fully melted and the sweet potatoes and tortillas are hot, approximately 15 minutes.
Step 6
Remove pan from the oven, and fold each tortilla in half. Serve with more
Lime Juice (to taste)
,
Sour Cream (to taste)
, and
Salsa (to taste)
on the side.
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