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.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
Copyright C 2005 by Herald Press, Scottdale, PA. All rights reserved. Used
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