Paprika Millet and Lime Sweet Potato Baked Tortas with Spicy Cilantro Sauce

Wow…that was a mouthful.

Hard to narrow down a recipe title when there’s so many delicious and unique elements to a dish. Which to choose, which to choose? I didn’t want to make any parts of this entree feel left out, so I had no choice but to include them all.

This is one of the more time consuming dishes I’ve made in awhile-especially since I chose to make the tortillas by hand. This was fueled by the fact that I stopped at a local supermarket so I could use regular old tortillas for this recipe. Even the organic section was stocked with wraps that had a mile long list of ingredients. It didn’t sit well with me and so I decided I would take a stab at making mine from scratch, since my homemade pitas/naan worked out so well. They turned out a little thicker than I intended (hint: roll these out as thin as humanly possible), but my friend at work (she’s a pro when it comes to burritos and tortillas) told me that thicker tortillas are called tortas. So my semi-mistake turned out to be a yummy one again, and instead of millet and sweet potato enchiladas  I ended up with millet and sweet potato tortas. Either way will be delicious, so do whichever you prefer.

I found my homemade tortilla recipe here (I subbed the canola oil for olive oil though)

4 store bought or homemade tortillas

2 cups cooked millet

3 small/medium sweet potatoes, sliced into strips

1 red onion, sliced

Juice and zest of 1 lime

3 tbsp olive oil

2 tsp paprika

1/4 tsp cayenne pepper

Salt and pepper to taste

SPICY CILANTRO SAUCE

3/4 cup cashews

1/2 cup fresh cilantro

1/4 cup salsa

1/3 cup coconut milk

1 tbsp nutritional yeast

1/2 tsp sea salt

  • Preheat oven to 400 degrees
  • Toss sweet potatoes with lime juice, lime zest, 1 tbsp oil, cayenne pepper, salt and pepper
  • Lay on a baking sheet with parchment paper and bake at 400 degrees, for 30 minutes, turning halfway through
  • Cook the onions in 1 tbsp oil in a frying pan over medium heat for about 10 minutes or when they begin to brown
  • Mix the paprika, salt and pepper and remaining tbsp of oil into the cooked millet until well combined
  • When everything is prepared, begin filing tortas by folding in half, layering 1/4 of the onions on the bottom, topped with 1/4 of the millet and topped with 1/4 of sweet potatoes
  • Fill each one with the same portions and fold over and roll up into baking dish
  • Bake at 350 degrees for 20 minutes
  • Remove from oven, top with sauce and fresh cilantro and serve!

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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