Sweet Potato and Black Bean Burrito

Ingredients:

• 5 cups peeled cubed sweet potatoes
• 1/2 teaspoon salt
• 2 teaspoons other vegetable oil or 2 teaspoons broth
• 3 1/2 cups diced onions
• 4 garlic cloves minced or pressed
• 1 tablespoon minced fresh green chili pepper
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 4 1/2 cups cooked black beans three 15-ounce cans drained
• 2/3 cup lightly packed cilantro leaf
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 12 10 inch flour tortillas
• fresh salsa

Steps:

• Preheat the oven to 350
• Place the sweet potatoes in a medium saucepan with the salt and water to cover
• Cover and bring to a boil then simmer until tender about 10 minutes
• Drain and set aside
• While the sweet potatoes are cooking warm the oil in a medium skillet or saucepan and add the onions garlic and chile
• Cover and cook on medium-low heat stirring occasionally until the onions are tender about 7 minutes
• Add the cumin and coriander and cook for 2 to 3 minutes longer stirring frequently
• Remove from the heat and set aside
• In a food processor combine the black beans cilantro lemon juice salt and cooked sweet potatoes and puree until smooth or mash the ingredients in a large bowl by hand
• Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices
• Lightly oil a large baking dish
• Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla roll it up and place it seam side down in the baking dish
• Cover tightly with foil and bake for about 30 minutes until piping hot
• Serve topped with salsa