Sweet Potato Tortillas
Ingredients
- 3 sweet potatoes
- 4-5 dl / 1 2/3 cup – 2 cups spelt flour
- 1 tsp salt
- 400 g cooked black beans
- ~250 g canned or frozen corn
- 2 ripe avocados
- 2 stalks scallion
- 2 handfuls of cilantro
- 15 small cherry tomatoes
- 1 lime, juice
- 1 clove garlic
- salt & pepper
- chiliflakes
To serve:
- fresh cilantro
- pickled red onion
- lime juice
Procedure
- Set oven to 200’C/390’F. Prick holes into the potatoes and roast for 45 min-1 hour or until completely cooked through. Let cool a bit.
- Rougly chop avocado and tomatoes. Slice scallion and mince garlic. Place in a bowl and add cilantro, lime juice, chiliflakes, s&p. Give it a quick mix with the immersion blender, until you have a chunky salsa. Set aside.
- Remove skin from potatoes and place in a bowl. Mash them together with the salt. Add the spelt flour, little by little, and work it in. Use your hands or a spatula. When you have a workable dough, divide it into 7-8 pieces. On a floured surface, roll out to ~3mm thin tortilla breads. Add more flour as needed.
- Toast the tortilla bread in a dry, hot pan on both sides until it’s got a bit of color. Place under a clean kitchen towel and spray with a little water. Repeat with the rest of the dough, removing any excess flour in the pan between rounds.
- Serve the warm tortillas with chunky guacamole, black beans, corn (preferably sautéed until browned!), pickled red onion
