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Thursday, February 9, 2012

sweet potato black bean burrito

Not the best picture--this was before adding the salsa and olives.  It is really tasty because of the roasted sweet potatoes. I found this on Pinterest and here is the link

Here is the recipe

Yields: 2 servings
1/2 cup brown rice
2-3 medium to large sweet potatoes
1 tbs olive oil
dash of cumin, chili powder, garlic powder (all optional)
1 can black beans
6 small corn or whole wheat tortillas
1 avocado, cut into cubes
your favorite salsa
optional: diced tomatoes, grated cheese, lettuce, peppers
Cook brown rice according to package directions.
Heat oven to 450 degrees. Spray large baking sheet with non-stick vegetable oil spray. Peel and cut sweet potatoes into 3/4-inch cubes. Toss in large bowl with olive oil and sprinkle with salt and any other desired spices. Spread in one layer on baking sheet and roast for 25-30 minutes, turning once, until soft and crispy on the edges. Meanwhile, heat black beans in pan over low heat. Heat a small skillet over medium heat and use to warm up tortilla.
Arrange warm tortilla on a plate and top with brown rice, black beans, roasted sweet potatoes, avocado, your favorite salsa (mine is peach salsa) and any other toppings you enjoy.

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