Black Bean & Sweet Potato Dillas

Whenever I have non-veg people for dinner, I take my time and try and think of something to make that everyone will enjoy. I don’t want to make anything people might find weird, as I myself used to be the pickiest  of eaters. But I also want to make something healthy and delicious. Sometimes it’s a tough thing to balance, but I think I managed with this one.

IMG_2065

Terry’s parents and friends were visiting and we did a fair amount of eating out and eating separately, so I thought it would be nice to cook them dinner. The pictures didn’t turn out great as I was focused on enjoying the food & company, but the food was quite good =) This meal received high praise from everyone.

IMG_2067

Black Bean & Sweet Potato Dillas (serves 4-8 people)

2 large sweet potatoes, peeled & chopped into bite-sized pieces
1 tbsp of olive oil
a sprinkle of salt & pepper
1.5 cups of black beans
a pinch of cumin, paprika, salt & pepper
8 tortillas (I used Engine 2 gluten-free rice wraps)

Start by preheating your oven to 400. Peel and chop your sweet potatoes, place them in a glass casserole dish with the olive oil, salt and pepper. Roast for 30 minutes, or until the potatoes are tender. Allow the potatoes to cool a bit, then throw them in the blender and purée them.

While your potatoes are roasting, throw your black beans and spices in a blender. Add a bit of a water at a time to purée the beans into a paste.

Heat a wok or frying pan on medium heat. Take a tortilla and place it on a plate, take a few tbsp of sweet potato purée and spread it out on the tortilla. Place another tortilla on top and add this to the heated wok. Allow to cook for a few minutes and flip it. I cook mine dry as it gets a nice golden colour and doesn’t stick. Do the same with a new tortilla, but with the black bean paste.  Do this until you have created 4 dillas. Cut them into 6 slices each and layer them on a plate. I kept the black bean & sweet potato fillings in separate dillas, but feel free to mix them up.

IMG_2064

I served this up with some rice, roasted veggies and chips with guacamole and salsa (which makes great dilla dips).

IMG_2074

IMG_2075

Pretty easy to throw together – the only time consuming thing is waiting for the potatoes to roast. That could easily be done ahead of time. Enjoy!

IMG_2076I’m sharing this at my favourite bloghop parties: Plant Based Potluck Party & Healthy Vegan Fridays.

 

 

12 thoughts on “Black Bean & Sweet Potato Dillas

  1. Hi Kimmy,
    I have always loved sweet potatoes as well as black beans. They are two of my favorite healthy, comfort foods so I am delighted that you shared your healthy and delicious Black Bean & Sweet Potato Dillas recipe with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try your recipe. I’m pinning and sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *