Tonight I tried out a recipe from one of my newest cookbooks - Simply in Season - for black bean sweet potato burritos. Sounds like a strange combo, doesn't it? It is, but it was very tasty! And very easy to put together! Kevin even ate the sweet potatoes without any complaints (though he thought they were carrots... I didn't correct him :) I'll tell him tomorrow... after he's eaten the leftovers for lunch. :) For those that don't know, Kevin swears he hates sweet potatoes and won't eat them. So hopefully this will prove to him that they're not so bad.
Black Bean Sweet Potato Burritos
3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
1 Tablespoon oil
water or apple juice
2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
(I also added about 3/4 cup corn)
8 flour tortillas (I used corn tortillas to make it GF)
1 1/2 cups cheddar cheese, shredded (I used co-jack)
Saute sweet potatoes and onion in large frypan in 1 Tablespoon oil, just until tender. Add water or apple juice to prevent sticking. Add beans, cumin, cinnamon, and salt. Cook until heated through. Divide bean mixture and cheese among the torillas and roll up. Place in a 9x13 inch pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 for 20-25 mintes. Garnish with sour cream, salsa, and fresh cilantro.