• 1 red pepper, sliced
  • 1 sweet potato, sliced into rounds and halved
  • 1 red onion, sliced
  • 2 teaspoons olive oil
  • 1 teaspoon taco seasoning
  • 1 avocado
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 2 teaspoons lime juice
  • 8 whole wheat tortillas
  • 16 ounces white cheddar cheese, grated
  • ¾ pound chicken, cooked and shredded (optional)
  • ½ cup black beans
  • Butter
  1. Preheat oven to 400 degrees.
  2. Place red pepper, sweet potato, and red onion on a lined baking sheet. Drizzle with olive oil and season with taco seasoning. Roast for 35-40 minutes, until sweet potatoes are tender.
  3. Mash together avocado with pepper, salt, and lime juice.
  4. Grease a skillet with butter over medium low heat. Lay tortilla on pan and spread layer of white cheddar.
  5. Top with roasted vegetables, chicken, dollops of avocado, and black beans on half of the tortilla. Toast for 2 minutes.
  6. Fold tortilla in half. Remove from heat and slice into quarters.
Recipe by Rachel Schultz at