Black Bean and Sweet Potato Burritos

Ingredients

• 1 lb (about 2 small) sweet potatoes, peeled and cubed into 1/2 inch pieces
• olive oil for drizzling
• 2 15oz cans black beans, well-rinsed and drained
• 1 cup diced and seeded cherry or plum tomatoes (optional)
• 1/2 of a red onion, finely chopped
• 2 tsp ground cumin
• 1 1/2 tsp. salt plus more for the sweet potatoes
• 1/8 tsp cayenne pepper (optional)
• 2-3 tablespoons fresh-squeezed lime juice (or more, to taste)
• 1/4 cup chopped cilantro (optional)
• burrito-size flour tortillas
• grated cheese (we usually use pepper-jack)
• sour cream (optional)

Directions

1. Place cubed sweet potatoes on a half-sheet pan or other oven-safe pain with sides.
2. Drizzle sweet potatoes with olive oil and sprinkle with salt.
3. Place the sweet potatoes a cold oven and roast at 400 degrees until fork tender, 20-30 minutes. ¹
4. Combine black beans, tomatoes, onions, cumin, salt, cayenne, lime juice, and cilantro in a large bowl. Stir well.
5. Gently stir in roasted sweet potatoes.
6. Adjust to taste for flavor; add more cumin, salt, and lime as needed.
7. Soften tortillas by warming them slightly in a warm skillet.
8. Place approximately 1/2 C filling in each tortilla, put a little grated cheese on top of the filling, and fold up.
9. If planning to eat right away, put in a 400-degree oven and bake until heated through and the tortillas are crispy. ²
10. Serve with sour cream and/or salsa.

Footnotes