Sweet Potato Burritos

I strayed from the menu I planned earlier in the week. I decided to let my kabocha squash age a couple of weeks before cutting into it, so I rearranged my menu to include the wonderful sweet potatoes I got in the CSA box. Sweet potatoes, how I love thee! I hope we have many, many, many weeks of sweet potatoes. I have lots of plans for you (and for winter squash as well-- I hope they continue on for a while as well).

I actually posted this recipe about a year ago, but looking back on it, I noticed it was in the old format of writing a recipe as a narrative. I decided to re-post it in recipe form. I served these with on a bed of arugula, topped with sour cream and salsa and side of rice. Mmmm....

Sweet Potato Burritos
adapted from Simply in Season

3 c sweet potatoes, peeled and diced (uncooked)
1/2 onion, chopped
up to 1/2 c water
1 (15-oz) can black beans, rinsed and drained
1 t cumin
3/4 t cinnamon
1/2 t salt
1 1/2 c cheddar cheese, grated
8 flour (regular or whole wheat or whatever other kind you fancy) tortillas

Saute the sweet potatoes and onions in 1 T oil. Cover and cook on medium low heat for 15 minutes or until tender, adding the water as needed to prevent sticking. Add black beans, cumin, cinnamon, and salt. Cook until heated through. Divide bean mixture and cheese among the tortillas (you can briefly--15 seconds or less--microwave the tortillas to soften them so they are easier to roll) and roll up. To roll, fold in the top and bottom and then roll the unfolded sides. Place in a lightly oiled 9 x 13" baking pan. Put a damp towel on the burritos and cover pan with foil. Bake in a preheated 350 degrees oven for 25 minutes. Garnish with sour cream, salsa, and arugula (or other green) if desired.