“This simple tortilla recipe contains beta-carotene and vitamin C thanks to the sweet potatoes,” says Denver-based recipe developer Julia Heffelfinger. “You will end up with more tortillas than you will need for this recipe, but you can easily save the dough for the next day or cook and refrigerate until ready to use.”
Serves 6
To make the tortillas, prick the sweet potatoes all over with a paring knife and microwave on high until very tender, about 10 minutes, then transfer to a cutting board to cool.
Once cooled, peel the potatoes and transfer them to a large bowl; mash until almost smooth. (You should have about 2½ cups.) Add the flour and salt and mix until the flour is almost fully incorporated.
Dust the cutting board with flour and turn the sweet potato dough out onto the surface. Knead the dough until smooth and flour is completely incorporated. If the dough is sticky, gradually add more flour. (The dough should be smooth, but not sticky and with no visible chunks of sweet potato.) Let rest for 15 minutes.
Line a rimmed baking sheet with parchment paper and lightly dust with more flour. Divide the dough in half and roll each half into a 10-inch log. Divide each log into 10 portions. Roll each piece into a ball. Using a rolling pin, roll out the tortillas until they are about ⅛ -inch thick. Alternatively, line a 6-inch tortilla press with plastic wrap and gently press each ball into a tortilla. If the tortillas are sticking, flour the rolling pin or grease the tortilla press with nonstick cooking spray.
Make the filling: In a medium saucepan, mix the black beans with 2 tablespoons of the vinegar, ½ teaspoon of cumin, ½ teaspoon of granulated garlic and ¼ cup of water. Season with salt. Bring to a simmer over low heat and cook, stirring, until heated through, about five minutes. Keep warm.
In a large bowl, whisk the yogurt with the mayonnaise and the remaining two tablespoons of vinegar and the remaining ½ teaspoon of cumin and ½ teaspoon of granulated garlic until smooth. Fold in the cabbage, red onion, and radishes. Season with salt and pepper.
Heat a medium grill pan or cast-iron skillet. Working in batches, cook the tortillas over medium-high heat until browned in spots and the edges are crispy, one to two minutes per side. Wrap in a clean kitchen towel and repeat with the remaining tortillas.
