Black Bean and Sweet Potato Flautas

From Peas and Crayons

This was really good! It was a winner with Mark and I'm pretty sure Tyler and Clara liked it too. A good veggie dish!

Ingredients:

9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!] (I didn't have this so I just used regular canned corn and then added some chopped peppers to it)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [optional] (didn't use it)
4-6 ounces of grated cheese
1 heaping tablespoon [or two!] of taco sauce, enchilada sauce, or salsa (I used red enchilada sauce and more than a tablespoon. Just keep tasting until you get the flavor you want).
salt and pepper to taste
all-natural olive oil spray or plain oil


Directions: (She had a lot of good tips so I'm basically just giving her directions verbatim)

-Pre-heat your oven to 425F.  
-Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes.  
-While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.  
-In a separate bowl mix your cheeses.  Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  Add salt, pepper, and any additional seasoning or sauce to taste.
-Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  Follow it up with an additional 30 seconds.  The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking (This worked great! I think I did 4 or so at a time) 
-Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese and roll the tortilla. -Place on a wire baking/cooling rack and seal with a toothpick, if needed.  
-Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil.  
-Bake on the middle rack, at 425F, for 15 minutes.  At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.