When making these for my family of seven I double the recipe and serve alongside rice and avocado wedges served on a bed of lettuce and sprinkled with lime juice and salt… addictive!
* 2 medium sweet potatoes, peeled
* 2 tablespoons of your favorite vegetable oil or alternative (I used 100% Safflower Oil)
* 1 tablespoon olive oil
* 1 sweet onion, chopped
* 3-5 cloves of garlic, minced
* 1 can of black beans, drained
* 2 tablespoons taco spice blend (I used a bulk mix that includes chili powder, cumin, dried onion, and cayenne)
* ½ tablespoon Braggs
* ½ teaspoon real salt
* ½ bunch of cilantro leaves, pulled from the stems
* 4-6 whole wheat tortillas or wraps
* 4 oz. cheddar cheese, shredded (optional)
* 1 tablespoon more of your favorite vegetable oil or alternative
* sour cream (optional)
* salsa (optional)
1. Put your sweet potatoes in a pot of water and boil until tender, about 30 minutes. While your potatoes boil, proceed.
2. Select a cookie sheet large enough to hold 4 to 6 burritos and coat it with the two tablespoons of vegetable oil. Set aside.
3. Sautee the onion and garlic in the olive oil until the onion is translucent. Turn off the heat but leave on the burner. Add the black beans, spices, Braggs, salt, and cilantro. Stir to incorporate all ingredients.
4. Start the oven preheating to 400°.
5. Drain the sweet potatoes and coarsely mash. I use a masher with large, square holes so they come out pretty much cubed.
6. Fold the sweet potatoes into your black bean mixture. Divide into portions based on the number of tortillas you’ll be using.
7. Place a bit of cheese, if using, into the center of a tortilla, top with one portion of the filling, and wrap burrito-style so both ends are closed.
8. When all the burritos are made and laid out on the cookie sheet, lightly brush them with the last tablespoon of oil.
9. Bake 30 to 45 minutes, until desired level of golden.
10. Rest five minutes (the filling gets extremely hot and is rather slow to cool).
11. Serve topped with sour cream and salsa. Enjoy!