INGREDIENTS
2
sweet potatoes
2 tbsp
vegetable oil
1 small
onion
2
garlic cloves
1/2 tsp
ground cumin
1/2 tsp
chili powder
1 1/2 cups
15-ounce can black beans
1/2 cup
vegetable stock
1 serving
kosher salt and pepper
1 serving
nutmeg
8 6-inches
flour tortillas
2
to 3 scallions
1 cup
monterey jack cheese
1 serving
romaine