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Monday, March 31, 2014

Black Bean Sweet Potato Burritos

I just saw this on my friend Bri Hoopes' FB page. Looked so good- so I'm copying it here!

2 whole sweet potatoes peeled and cubed
2 jalapenos (de-seeded/membranes scraped out) diced 
2 red peppers diced 

1 LARGE red onion diced small
1 tablespoon Olive Oil
2-3 teaspoons Cumin
2-3 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Pepper

2 cans of black beans drained and rinsed 
1/2 (or more) cups chopped fresh Cilantro
1+ cups of Costcos organic frozen sweet corn
Juice of 1 lime

Shredded Cheddar cheese
Any type of tortilla you would like

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish (I use a casserole dish) and roast in 425 degree oven for about 30 minutes. Toss every ten minutes and once sweet potatoes are tender, it is done. 

Let cool. Add black beans, corn, cilantro and lime. Combine gently. At this point, mixture can be stored for later use in the refrigerator. 

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray (I use coconut oil).

Add vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake at 375 degree oven for about 15-20 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

I also love having this mixture by itself without the tortilla. I think it is so yummy. Play around with the spices. It has taken me a while to get them right, yet I go by taste and add a bit more if needed. These burritos freeze awesomely! Dan takes them to work and microwaves them, and dips them in guacamole! These rock my socks off! Kid friendly too! Loaded with all sorts of goodness, and versatile! Enjoy!

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