Prep 30 mins
Cook 3 mins
Unusual and delicious for appetizer or lunch. Found in a magazine ad for Cabot cheese & adapted by moi. Serves 12 for appetizer or 4 for lunch.
- 1 (15 ounce) can black beans
- 2 green onions, minced
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 4 large whole wheat tortillas
- 2 garnet yams, cooked and diced
- 1 (8 ounce) jar roasted red peppers
- 1⁄3 cup dried cranberries
- 12 ounces cheddar cheese, grated
- 1⁄4 cup parsley, chopped
- 1⁄4 cup sour cream
- Cut up yams into cubes and boil app. 20 minutes. Drain and cool. Preheat broiler. In a small bowl, partially mash black beans and set aside. Chop green onions and garlic and combine with oil in skillet or pan. Cook over medium heat, stirring until softened, 2 to 3 minutes. Stir into beans. Chop parsley and set aside. Grate cheese or use pregrated.
- Set up components on work surface. Lay down tortillas. First put 1/4 bean mixtures over half of each tortilla, followed by 1/4 of yams, cranberries, red pepper, and cheese.
- Fold bare half of each tortilla over filling. Arrange on baking sheet or shallow baking pan and place under broiler for 3 minutes or til toasty on top. (Five minutes was too much!).
- To serve, cut each tortilla into wedges and top each wedge with 1 teaspoon of sour cream, then sprinkle with chopped parsley. Serve immediately.
- **For reduced fat version, use reduced fat cheese and sour cream or top with plain yoghurt. Any kind of sweet potato can be used, but we prefer the garnet yams. Dried cherries or currants would be good in place of cranberries. You might like to add more cheese for more of a "melt" effect. I thought the red bell peppers could be optional.
Made the recipe pretty much as given, although I did serve the sour cream on the side for those who wanted it ~ I prefer things like this without that ingredient but realize others do enjoy sour cream! Anyway, these little tasties were well received, so I'll be keeping the recipe around for a while! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]