Ingredients
-
8
7-in.
flour tortillas
-
1/4 cup
canola oil
, divided
-
680 g
spiralized
sweet potato
, (about 2 medium)
-
2 tsp
smoked paprika
-
3/4 tsp
onion powder
-
3/4 tsp
dried oregano
-
1/4 tsp
salt
-
3 tbsp
barbecue sauce
-
2 tbsp
mayonnaise
-
2 tsp
lime juice
-
2 cups
coleslaw mix
-
1
jalapeno
, thinly sliced (optional)
-
chili powder
, for sprinkling (optional)
Instructions
- Preheat oven to 350F. Lightly brush both sides of tortillas with 1 tbsp oil and arrange on a large baking sheet. Bake, flipping halfway, until golden and crispy, about 15 min.
- Heat remaining 3 tbsp oil in a large frying pan over medium-high. Add sweet potato, paprika, onion powder, oregano and salt. Cook, stirring occasionally, until sweet potato is golden-brown in some spots, 5 min. Spread evenly in pan and cook for another 1 min without stirring. Stir in barbecue sauce, then remove pan from heat.
- Stir mayo and lime juice in a medium bowl. Add coleslaw mix and toss to coat.
- Divide sweet potato mixture among tortillas and top with coleslaw mixture and jalapeno rings. Sprinkle with chili powder, if desired.
Tip
Spiralize your own sweet potatoes for this recipe, or look for spiralized sweet potatoes in the produce section of your grocery store. You can also coarsely grate 2 medium peeled sweet potatoes instead, and reduce the cooking time from 5 min to 3 min.
Nutrition (per serving)
- Calories
- 496,
- Protein
- 7 g,
- Carbohydrates
- 67 g,
- Fat
- 23 g,
- Fibre
- 7 g,
- Sodium
- 802 mg.
- Excellent source of
- Vitamin a
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
