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Spring Edition
Volume 98, Number 4

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Black Bean and Sweet Potato Burritos

Yields 8 burritos

3 cups sweet potatoes (peeled and diced)

1/2 onion (chopped)

Sauté in large frypan in 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.

2 cups cooked black beans

1 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

Add and cook until heated through.

8 flour tortillas

1 1/2 cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13-inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 F for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro.

Simply in Season cookbook

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Copyright C 2005 by Herald Press, Scottdale, PA. All rights reserved. Used

by permission.


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