This recipe is adapted from Simply in Season cookbook by Mary Beth Lind and Cathleen Hockman-Wert and is a favourite in our house.
They are delicious rolled in tortilla shells, on their own or served over salad. Serve these burritos up with homemade salsa and guacamole, and they are a nutritious, quick and filling meal.
2 cups sweet potatoes, peeled and diced to 1cm cubes
1/2 onion, chopped
1 Tbsp olive oil
2 cups cooked black beans, rinsed and drained
1 tsp ground cumin
3/4 tsp ground cinnamon
1/2 tsp sea salt
1 cup cheese, shredded (sharp cheddar is good, or daiya non-dairy cheese), optional
1 cup fresh cilantro, chopped, optional
8 whole grain or brown rice or corn tortilla shells
Saute sweet potatoes and onion in olive oil. Add a little water to prevent sticking if needed. Cook until just tender. Add black beans, cumin, cinnamon, and sea salt and cook until heated through. Divide bean mixture, cheese (if using) and cilantro (if using) between tortilla shells. Roll up the contents, place in baking dish and brush with olive oil. Bake at 350F for 20-25 minutes. Serve with guacamole and homemade salsa, and a green salad.