Sweet Potato Black Bean Burritos

The first time I ever had these was when Lizz made them for me when I went to her house to watch The Biggest Loser.  They were so delicious that they became one of our Tuesday night staple foods.  

 

Despite loving them so much, I had never made them for Steve and myself.  Well now that I own the book that the recipe is in, Simply In Season, I really had no excuse.  These are simple, easy, and most importantly delicious. 

I strongly urge everybody to go and make these.  The only thing that would make them better is topping them with some salsa and/or sour cream.

Black Bean Sweet Potato Burritos
Ingredients:

• 3 cups sweet potatoes (peeled and diced) -  I used 1 large sweet potato and it was plenty
• 1/2 onion (chopped)
• 2 cups cooked black beans (I used 2 cans)
• 1 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 8 flour tortillas - I made mine big so I only got 5 out of it
• 1 1/2 cup cheddar cheese

This is definitely a recipe that you don't want to skimp on the spices with.  If you don't have the cinnamon or cumin you need to get them, the combination of those two spices really takes this recipe over the top.

Chop up your onion, and sweet potato, if you have a food processor this will save you a lot of time.
Saute your veggies in a large saucepan with 1tbsp olive oil.  You want to saute them just until they are tender.  If they start to stick the book reccomends that you add water or apple juice, I just added more oil.

Meanwhile, heat your oven to 350 and grease a 9x13 baking dish. 

Once your veggies are done add the black beans and the spices and cook for another minute or two. 

Spoon the mixture onto the tortillas and top with some cheese.  Bake for 25 minutes and then serve with salsa and sour cream.  Enjoy!

:)