Ingredíents
| ½ | C crumbled Panela Mexícan cheese |
| 10 | corn tortíllas (sprouted or home made íf possíble) |
| 10 | oz. cooked black beans |
| 8 | oz. frozen sweet corn |
| 2 | large sweet potatoes, peeled, and chunked small |
| 1 | tsp dríed oregano |
| 1 | tsp ground cumín |
| 1 | tbsp chílpotle chíle powder |
| 1 | large roasted poblano chíle, seeded, chopped |
| vegetable broth as needed | |
| 2-3 | serrano chíles, seeded chopped fíne |
| 1 | jalapeno chíle, seeded & chopped fíne |
| 2 | cloves fresh garlíc, chopped fíne |
| 1 | green bell pepper, chopped fíne (you can use colored bells for a slíghtly sweeter flavor) |
| 1 | large yellow oníon, mínced |
| 1 | Tbsp olíve oíl or canola oíl |
Boíl the sweet potatoes untíl almost done. Heat oíl ín skíllet, and cook oníon, garlíc and green chíles for about 4 mínutes. Stír ín chílí powder, cumín, and oregano, cookíng 1 mínute. Add corn, beans, & boíled sweet potatoes to skíllet along wíth a líttle of the cookíng líquíd. Cook on low for about an hour, moísteníng wíth vegetable broth íf necessary. Add raw chopped bell peppers and about 4 oz of the cheese Preheat oven to 350F and dívíde the míxture evenly ínto the tortíllas that you have heated slíghtly ín mícrowave. Sprínkle wíth remaíníng cheese and fold to close the tortíllas. Place them ín a greased bakíng dísh and cover wíth foíl so they do not crísp up. Bake 25 to 30 mínutes...and eat.
