Sweet Potato Burritos

These sweet potatoes wraps are jammed packed with vegetables and taste amazing! You can make these the night before if desired and they make excellent left overs. They are on our regular dinner rotation. I found them at Mel's Kitchen Cafe. Rating: 10/10

Ingredients:

2 sweet potatoes, peeled and cubed small (about 3-4 cups) 

1 jalapeno, seeded and finely diced 

1 red pepper, diced small 

1 small red onion, diced small (about 1/2 cup) 

2 teaspoons olive oil 

1 teaspoon cumin 

1 teaspoon chili powder 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1 (15 ounce) can black beans, rinsed and drain 

1/2 cup chopped cilantro 

1 lime 

6-8 tortillas 

Toppings: Sour Cream and Shredded Cheese (we like monterrey jack)

Directions: 

1) Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. 

2) Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the wraps or use immediately. 

3) Lay out a tortilla and scoop a desired amount of vegetable mixture in the middle. Sprinkle cheese and other toppings on top of the vegetable mixture and microwave, if needed. Roll up the tortilla and enjoy!