Ingredients
1 medium sweet potato, peeled and cut into 1/2-in. cubes1/4 cup fat-free mayonnaise2 teaspoons lime juice1 to 3 teaspoons minced chipotle pepper in adobo sauce2 teaspoons olive oil1 small onion, chopped2 garlic cloves, minced1-1/2 teaspoons ground cumin1/2 teaspoon onion powder1/2 teaspoon pepper1/4 teaspoon cayenne pepper1/4 teaspoon salt1 can (15 ounces) black beans, rinsed and drained8 corn tortillas (6 inches)Cooking spray1 cup shredded Monterey Jack cheeseShredded lettuce, optional
Preparation
Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper.
In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm.
In 2 batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.
