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