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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.

 

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