Sweet Potato and Black Bean Burrito
Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burrito on a bed of rice, if you like, with plenty of salsa.

5 cups baked and peeled sweet potatoes
½ t. sea salt
2 t. olive or canola oil
3 ½ c diced onions
4 large garlic cloves, minced or pressed
1 T. minced fresh green chile
4 t. ground cumin
4 t. ground coriander
4 ½ c cooked black beans (or 3 15-oz cans, drained and rinsed)
2/3 c. lightly packed cilantro leaves
2 T. fresh lemon juice
8 eight-inch whole wheat tortillas
Fresh salsa


Preheat oven to 350°.

Warm the oil in a medium skillet or saucepan and add the onions, garlic, and chili. Cover and cook on medium-low until onions are tender about 7 minutes. Add cumin and coriander cook for 3 more minutes. Remove from heat and set aside.

In a food processor (or if you like to have more texture use a potato masher), combine black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 c. of filling into center of tortillas, roll-up and place seams down in baking dish. Cover tightly with foil and bake for 30 minutes, until hot. Serve topped with salsa.