1. Preheat oven to 350 degrees. Spread piece of foil on middle oven rack, arrange potatoes on foil, not touching, and bake until a fork pierces them easily, about 1 hour. Remove foil and potatoes from oven but leave oven on.

2. Cool potatoes until easy to handle, then scoop flesh into large bowl. Add cumin, nutmeg, and cinnamon, mash well and set aside.

3. Coat large baking sheet with nonstick cooking spray and set aside. Also spray both sides of each tortilla. Spread 1 tablespoon mashed sweet potato on one side of each tortilla, leaving 1/2-inch margins all around. Scatter 1 tablespoon black beans on each tortilla, then 1 tablespoon each diced onion and shredded cheese.

4. Fold tortillas in half, pressing edges lightly to seal and turning tortillas over, if necessary to keep them from unfolding.

5. Arrange tortillas, not touching, on prepared baking sheet and bake uncovered until tortillas are crisp and filling hot, about 15 minutes.

6. Top each tortilla with 1/4 cup romaine and 1/2 tablespoon sour cream and serve at once.

Note: To save time, microwave the sweet potatoes. Here's how: Pierce potatoes deeply in several places with a kitchen fork place on inch apart on floor of microwave oven, and microwave on high until soft, about 8 minutes. Let stand in turned-off oven 3 minutes, cool until easy to handle, and proceed with recipe.

Makes 4 Servings

Recipe from the "Good Morning America Cut the Calories Cookbook" Copyright 2000, Hyperion

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