Black Bean & Sweet Potato Burritos

I got this recipe from my friend Amanda a long time ago and since we end up cooking it almost every other week I thought I'd share. I try to cook vegetarian meals once or twice a week to save money and this one keeps popping up on our menu board. I cook both the sweet potatoes and the black beans ahead of time in the crock pot so the burritos are very easy to assemble. Here's what I do- one day I'll chop, cook (in the crock pot w/a little bit of water) and freeze the sweet potato.  Then that same night I soak the black beans in water over night, drain that water, rinse and fill with fresh water and then cook in the crock pot all day the following day. Then you just have to saute the onion in the olive oil and add the sweet potato, beans and spices.  You can also just use canned black beans. I just prefer the taste of fresh cooked beans. This makes 10 burritos which is way too many for our family to consume in one sitting so I bake half of them and then freeze the other half to bake on a different night. You can also freeze them individually for easy lunches. 

Black Bean & Sweet Potato Burritos

Ingredients:
3 cups sweet potatoes, diced
1 onion diced or chopped
1 Tbsp olive oil
2 1/2 cups cooked black beans
2 tsp ground cumin
1 3/4 tsp ground cinnamon
1/2 tsp salt
2 T brown sugar or sucanat (or 3 T if you like it sweet like my hubs & kids)
10 tortillas (I use whole wheat or ezekiel sprouted wheat)
12 oz shredded sharp cheddar cheese
Sour cream & salsa

Directions:
Sauté sweet potatoes until tender (Or cook in a little water in the crock pot ahead of time).  Add black beans, onion, cumin, cinnamon, salt and brown sugar/sucanat; cook until heated through.  

Divide bean mixture among tortillas, give a healthy sprinkling of shredded cheddar and roll up.   I usually secure each burrito with a tooth pick so they stay rolled up. Place in a 9x13 pan. Cover with foil and bake at 350 for 20-25 min. Remove foil and cook for another 5 minutes.

Serve with salsa, sour cream, and/or avocado.  Garnish with cilantro. Also great with mexican rice and corn on the cob!