Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

Ingredients:

• 4 medium size yams
• 2 tablespoons olive oil
• 2 medium shallots – finely chopped
• 1 garlic clove – whole
• 12 oz bag baby spinach
• 2 15.5 oz cans black beans – drained and rinsed
• 2 teaspoon cumin – separate
• 2 teaspoon coriander – separate
• 1 teaspoon sweet paprika – 1/2 teaspoon separated
• 1 cup fresh cilantro – chopped
• 24 corn tortillas
• zest of 2 limes
• salt and pepper to taste

Optional garnishes:

• cheese
• avocado or guacamole
• lime juice (a use for the limes you zested)
• additional chopped cilantro

1. Preheat oven to 450. Bake yams for approximately 1 hr (until soft to the touch). Set aside to cool and remove the skin.
2. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
3. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
4. Heat the corn tortillas. I do it right on the gas stove top as that adds to the flavor.
5. Place a portion of the yam/spinach/bean mixture in heated tortilla and wrap sprinkle with lime zest. These heat up beautifully in a microwave.