Black Bean And Sweet Potato Chimichangas

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, pepper, cumin, and smoked paprika until well coated.

3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast in the oven for 20-25 minutes or until tender and slightly caramelized.

4. While the sweet potatoes are roasting, in a skillet over medium heat, sauté the diced onion and minced garlic with a bit of olive oil until softened and fragrant.

5. Add the black beans to the skillet and season with salt, pepper, cumin, and smoked paprika. Cook for 5-7 minutes, mashing some of the beans slightly with a fork.

6. Remove the sweet potatoes from the oven and gently fold them into the black bean mixture in the skillet. Adjust seasoning to taste.

7. To assemble the chimichangas, place a spoonful of the sweet potato and black bean mixture in the center of a tortilla, leaving space around the edges.

8. Sprinkle some shredded cheddar cheese over the filling, then fold in the sides of the tortilla and roll it up tightly.

9. Heat a bit of olive oil in a pan over medium-high heat and carefully place the chimichangas seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.

10. Serve the chimichangas hot, topped with your favorite toppings such as salsa, sour cream, avocado slices, and fresh cilantro.