Black Bean Sweet Potato Burritos
3 cups sweet potatoes (peeled and diced) 1/2 onion chopped
** Saute in large frypan in 1 Tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
2 cups cooked black beans 1 tsp ground cumin
3/4 tsp ground cinnamon 1/2 tsp salt
** Add (to the above mixture) and cook until heated through.
8 flour tortillas 1 1/2 cups cheddar cheese (shredded)
** Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro. Yields 8 burritos.
From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert. Published by Herald Press. Commissioned by Mennonite Central Com, 2005.
Can substitute butternut squash in place of sweet potato in this recipe—SCW.