Vegetarian and Sweet Potato Flautas

It’s the fifth day of a new year. How’s everyone doing with their resolutions? I really didn’t stress much about making resolutions this year. My goals are pretty simple and after a few spiritual goals, my resolutions consist of 1) have a baby 2) learn how to sew 3) meet my Goodreads goal of reading 30 books this year after failing the past two years. I am having a baby in 6 weeks and don’t have the energy to worry about much else, so I’m keeping it simple this year. I am happy to say that last New Years I made some resolutions to eat healthier and for the most part, I have been able to make that a lifestyle change and don’t need to do a huge diet make over again this year. Plus its kind of hard not to cook foods high in vegetables and low in saturated fat when my husband is obsessed with vegetables and beans. I will never be able to cut out the occasional sweet treat or french fries, but for the most part the main meals in my house are pretty nutritious and I’m at peace with that.
I love this meal because it is filling and satisfying and you don’t miss the meat at all! I guess you could add some chicken or shredded pork if you like, but you really don’t need it to feel satisfied. Also, the sweet potatoes add a lot of bulk and nutrition, but are not overwhelming. Sometimes I struggle with the sweetness of sweet potatoes , but the seasonings, cheese, and other vegetables really mellow out that sweetness. So don’t be scared of those bright orange beauties! If you wanted to make this recipe even healthier, feel free to leave out the cheese and cream cheese (at your own risk).
PRINTABLE RECIPE
Ingredients:

• 10-15 tortillas (depending on size), corn or flour
• 1 small onion, diced (1/2 C. to 3/4 C.)
• 1/2 medium red bell pepper, diced (about 1/2 C.)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 small sweet potatoes (or 1 large one), cooked
• 1/4 C. fresh cilantro, roughly chopped
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/4 tsp. cayenne pepper (add more or less according to desired spiciness)
• ground chipotle powder, to taste (optional)
• 2 TBSP. lime juice ( you may add more, to taste)
• 3/4 tsp. salt (taste and add more if needed)
• heaping 1/4 C. salsa ( you may add more to taste)
• 2 C. grated cheese (I used cheddar)
• 4 oz. cream cheese, very soft
• olive oil spray
• additional toppings (avocado, lettuce, salsa, sour cream, ranch dressing, cheese)

Directions:

1.  In a small skillet, heat a small drizzle of olive oil over medium-high heat. Once oil is hot, add diced onions and bell peppers. Heat until soft and slightly caramelized, stirring occasionally.
3. Once cooked through, transfer onions and peppers to a medium bowl. Add the corn, beans, cilantro, spices, salt, lime juice, and salsa. Mix until combined. Split the cooked sweet potatoes and scoop out the soft meat into the bowl. Mix in the sweet potatoes until well combined. Taste the veggie mixture and add more spices, salt, lime juice, and salsa as desired.
4. Preheat the oven to 425 F. If using corn tortilla’s, take about 5 tortillas at a time and wrap the stack in a damp paper towel. Then wrap the whole thing in a dry paper towel. Microwave on a plate for 1 minute. This will prevent cracking and promote better rolling.
5. Make a little filling and rolling assembly line. Spread a line of cream cheese down the middle of the tortilla. Place a line of the veggie mixture down the middle on top of the cream cheese. Top with the cheese and roll as tight as you can. Don’t fill it too full, or it wont stay rolled and it might split. Place a baking/cooling rack directly onto a baking sheet. Place the rolled flautas, seam side down, onto this rack. Repeat until your filling is gone or your rack is full.
6. Spray the rolled flautas with olive oil spray so they will crisp up nicely. Bake for 15 minute. If you want them even crispier, turn the oven to broil for the last 2 minutes, but watch them closely because they will go from perfect to burnt in the blink of an eye!!! Serve hot with desired toppings.
OTHER HEALTHY RECIPES FOR THE NEW YEAR:

• Spaghetti Squash Casserole
• Mushroom and Spinach Enchiladas
• Black Bean Soup
• Chickpea Veggie Soup w/ Smoked Paprika
• Orecchiette with Kale, Bacon, and Sun Dried Tomatoes
• Baked Brussels Sprouts, Parsnips, and Bacon
• Stuffed Bell Peppers
• Black Bean and Corn Quinoa Salad
• Greek Salad Pita Pockets
• Three Pea Spring Salad
• Pesto Potato Pizza
• White Bean Kale Soup

Original inspiration from Peas and Crayons