Sweet Potato and Black Bean Burritos
- 1 Large Sweet Potato (Clean and Cut into bite size)
- 1/2 cup White Onion (Diced)
- 1/4 cup Bell Pepper
- 1 clove Garlic (Minced)
- 1 tablespoon Avocado Oil
- 1 tablespoon Cumin
- 1/2 tablespoon Paprika
- 1/2 tablespoon Chili Powder
- 1 can Black Beans (Low Sodium and washed)
- 1 cup Crushed Tomatoes
- 1 cup Low Fat Cheese (Divided; Shredded Mexican Blend)
- 1 cup Spinach
- Salt and pepper (To Taste)
- 16 ounces Red Enchilada Sauce
- 4 Large Tortillas
- 1 Lime (Wegdes)
- 1/4 cup Fresh Cilantro
Preheat the oven to 400 °F
Heat a large saucepan over medium heat and add the avocado oil.
Add diced onion, bell pepper and garlic.
Cook for 2-3 minutes or until the bell pepper is soft and onion is translucent.
Add diced sweet potato, black beans, crush tomatoes, cumin, paprika, and chili powder and stir to combine.
Season with salt and pepper, if desired.
If the mixture looks too thick, add a tablespoon of water.
Cover the large saucepan with a lid and cook over a medium-low heat for 15 minutes or until sweet potato is tender.
Meanwhile, prepare a small oven proof dish by adding half of the red enchilada sauce on the bottom.
Then place the sweet potato and bean filling mixture into the center of the tortilla and top with a sprinkle of the cheese and spinach.
Roll to enclose the tortilla with the mixture.
Then place each finished wrap burrito into the oven dish seam side down and top with the remaining red enchilada sauce and remaining cheese.
Cover the burrito dish with aluminum foil and bake for about 10-15 minutes until cheese is melted.
Then for a crispy top cheese top, remove aluminum foil and broil on high for 2 minutes.
Place the burrito on a serving place and serve with wedges of lime and fresh cilantro