Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes. Spread onto the parchment-lined baking sheet. Bake 20-25 minutes, until soft.
When the sweet potatoes are done roasting, remove them from oven and toss into a mixing bowl. Mash the sweet potatoes with the salsa and fresh spinach.
Place the sweet potato mash in a saucepan and mix in the black beans and refried beans, heating the mixture thoroughly over medium heat.
Add the onion powder, chili powder, and cumin and stir. Turn off heat but keep on the stove.
Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add jalapeños if desired.
Place another whole wheat tortilla on top. Press down on the top tortilla with a spatula over medium heat for about 3 minutes.
Flip the tortilla with a spatula and cook for another 3 minutes.
Cut into the desired number of sections.
Serve topped with extra salsa, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (445g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1639.8mg||57 %|
|Potassium 1405.9mg||37 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 42.5g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
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