Makes 4 to 6 servings.
Before starting the tacos, microwave some sweet potatoes, allowing one per person. Cook them in batches of 2 (8 to 10 minutes on HIGH power). In addition, make a simple tossed salad.
8 (6″) flour tortillas
1/4 C water
1 small red bell pepper, chopped
1 C frozen corn, thawed
2 green onions, thinly sliced
1 small jalapeno, seeded and minced (optional)
16 oz canned spicy refried beans
1 C shredded cheddar or Monterey Jack cheese
Salsa for topping (optional)
plain yogurt for topping (optional)
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Preheat oven to 400 degrees. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat 2 minutes. Add corn, green onions, jalapeno pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt, if desired.
