1 can black beans, drained and rinsed
2 small or 1 large sweet potato, cooked and mashed
1 Tbsp. extra virgin olive oil
1 onion, diced
1 red, orange, or yellow bell pepper, diced (optional)
2 large cloves garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
1/4 tsp. cinnamon
1/2 cup water (or chicken, vegetable, or beef broth)
1 tsp. mustard
1 Tbsp. soy sauce
handful of fresh spinach, chopped (optional)
1 cup Cheddar or Mexican cheese blend, shredded
4 large whole wheat tortillas
handful fresh cilantro, chopped for garnishDIRECTIONS
1. Preheat oven to 350 F.2. Heat olive oil in a large skillet over medium high heat. Add onion, bell pepper (if using), and garlic. Saute until soft. Add chili powder, cumin, and cinnamon, and black beans. Mash black means to desired consistency (I use a potato masher). Stir in water/broth, mustard, and soy sauce. Add spinach (if using), stirring until wilted.
3. Heat tortillas in microwave for a few seconds to make them soft. Spread mashed sweet potato on the center of the tortilla. Cover with black bean mixture. Sprinkle with cheese. Roll up burrito and place on a greased pan. Sprinkle with more cheese. Repeat with the rest of the tortillas.
4. Bake for 12-15 minutes (longer if they have been refrigerated first), until heated through and the cheese on top has melted. Garnish with cilantro and serve.
Makes 4 burritos.
(Adapted from All Recipes)