Ingredients
6 sprouted corn tortillas
2 tsp cumin
2 tsp paprika
2 tsp chili powder
½ lime, squeezed
3 Tbsp cilantro, chopped
sea salt
1 cooked chicken breast, sliced
1 can black beans
½ cup baby spinach
1 sweet potato, sliced thinly
1 small red onion, sliced
1 small red pepper, sliced
goat Mozzarella cheese
Directions
1. Preheat oven to 375ºF (190ºC). Slice the sweet potato, place on a pan, drizzle with extra virgin olive oil, sea salt and bake for 15 minutes.
2. Meanwhile, heat a sauté pan over medium. Drizzle in olive oil and sauté red onion, red pepper and black beans. Add in the sliced chicken, cumin, paprika, chili powder, sea salt, lime zest and cilantro.
3. Place one layer of tortilla down on a baking sheet, layer spinach on top, then layer the cooked sweet potato and the veggie bean and chicken mixture. Finish by grating mozzarella on top. Put the other tortilla over and bake in the oven for 5-7 minutes at 375ºF (190ºC).