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–+ servings
An overhead image of two toasted tortillas, which together create a "sandwich" for a creamy sweet potato filling.
4.25 from 12 votes

Roasted Red Pepper Sweet Potato Tortillas

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Yields: 4 servings

Ingredients

  • 4 red bell peppers or roasted red bell peppers*
  • 2 medium small sweet potatoes
  • 1 1/2 cups cooked white beans (1 15-ounce / 425g can, drained)
  • 1-2 clove garlic, minced or grated on a microplane (to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon salt more to taste
  • Black pepper
  • 4-8 wheat or corn tortillas (use 8 6-8 inch / 15-20cm tortillas or 4 10-12 inch / 25-30cm tortillas)

Instructions

Prepare the vegetables (longer method):

  • Preheat the oven to 425°F / 220°C.
  • Trim the peppers, seed them, then cut them in half lengthwise. Place them cut side down on a baking sheet that’s lined with foil or parchment (or use a nonstick baking sheet). Roast the peppers for thirty minutes, or until the skins are blackened and the peppers are collapsing.
  • Transfer the peppers to a bowl and cover the bowl with an airtight cover (such as a plate that covers the entire bowl or a silicone cover). Let the peppers sit for twenty minutes. Uncover the peppers and slip their skins off. Set the peeled peppers aside.
  • Decrease the oven temperature to 400°F / 200°C. Prick two medium or small sweet potatoes with a fork in several places. Place the potatoes on a foil or parchment-lined baking sheet and roast for 45-50 minutes, or until they’re meltingly tender when pierced with a fork or a knife. Allow the potatoes to cool until they can be handled, then cut them in half lengthwise and use a spoon to scoop out their filling.
    At this point, both the peppers and sweet potatoes are ready to use.

Prepare the vegetables (shortcut method):

  • Use store-bought, roasted red peppers.
  • Cook the sweet potatoes in the microwave. Prick both potatoes all over with a fork. Transfer them to a microwave-safe plate and microwave them on high for 8-12 minutes, or until they can be easily pierced with a fork; the cooking time will vary based on your microwave.

Prepare the tortilla filling:

  • Cut the potatoes in half and scoop out the flesh into a mixing bowl. Add the white beans, garlic, cumin, chili powder, paprika, lime juice, salt, and pepper.
  • Mash the mixture with a potato masher, until it's mostly mashed up but some of the whole beans are still visible and the potato is still a little chunky. Check seasoning and season to taste.

Assemble and heat the tortillas:

  • Divide the filling between 4 tortillas. If you're using smaller (6-8 inch) tortillas, then cover each of four tortillas completely with the filling. If you're using large / burrito-sized tortillas (10-12 inches), then cover half of each of four tortillas.
  • Distribute some roasted red pepper pieces evenly over the filling.
  • If using smaller tortillas, cover each with another tortilla. If using larger tortillas, fold your tortilla over its half with the filling, to create a closed semi-circle.
  • Lightly oil a frying pan and warm it over medium low heat. Heat the tortilla sandwich or folded tortilla until lightly browned on each side, about 2-3 minutes per side. Repeat with all tortillas. Cut into wedges and serve.