Sweet Potato and Black Bean Burritos

This recipe is from a family friend...who is the healthiest eater that I know. Sounds like a crazy combination, but they're awesome together and amazingly healthy... which makes them even better to me. I added some cheese on top before I baked them. And then topped with some guacamole.

3 cup peeled, cubed sweet potatoes
½ teaspoon salt
2 teaspoon vegetable oil
3 ½ cup diced onions
4 large garlic cloves, minced
1 tablespoon minced fresh green chile
4 teaspoon ground cumin
4 teaspoon ground coriander

4 ½ cup cooked black beans (3 - 15oz cans)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 tortillas
Fresh Salsa
{I topped with 1/4 c. pepper jack cheese before I baked them}
Guacamole/Avocado {I did this instead of the salsa}

Heat the oven to 350 degrees.

Sweet potatoes in medium saucepan with the salt and water to cover. Cover & bring to boil, simmer till tender, roughly 10 minutes. Drain, set aside.

While these cook, warm the oil in a skillet and add onions, garlic, and chile. Cover, cook on med-low, stirring a bit, for about 5-8 minutes. Add cumin, coriander and cook for 3 minutes more, stirring frequently. Remove from heat and set aside.

In food processor add black beans, cilantro, lemon juice, salt, and cooked sweet potatoes; puree until smooth. Transfer mixture to a large bowl, and mix in cooked onions and spices.

Put your burritos together, and then put them seam side down in a lightly oiled baking dish or tray, and cover with foil, bake for 30 minutes. Serve with Salsa.

{Pictured with Rachael Ray's Tex-Mex Fried Rice... yummy!}