Ingredients
- 12 cups finely chopped onions
- 16 garlic cloves, minced
- 24 tablespoons vegetable oil
- 32 cups grated peeled sweet potatoes
- 4 teaspoon dried oregano
- 8 teaspoon chili powder
- 16 teaspoons ground cumin
- 2 tsp cayenne
- salt and pepper
- 8 cup shredded sharp cheddar cheese
- 2 cans black beans
- 64 (8 inch) flour tortillas
- salsa
- sour cream
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic and hot pepper until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Layer tortillas with sweet potato filling, beans, and cheese. Add salsa to top layer
- FREEZE
- Serve topped with salsa and sour cream
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