Revolutionary Burritos

Another copycat recipe from a local restaurant. Fact: we stole the recipe. The name of this Cuban-inspired burrito was changed to protect the innocent.

• Ready In: 15 mins
• Yields: 6 burritos

Ingredients

• 1  cup sweet potato, diced and cooked
• 1  cup  very ripe plantain, thinly sliced
• 2  cups  short-grain brown rice, cooked, to room temperature
• 2  cups  whole black beans, cooked, to room temperature
• 1  medium red onion, peeled and diced
• 3⁄4 cup  spicy barbecue sauce (homemade is best, try Finger Lickin Good BBQ Sauce)
• 6 (10 inch)  wheat flour tortillas
•  olive oil, for frying

Directions

1. NOTE: All measurements given are estimated.
2. In skillet, heat olive oil over medium heat and cook the sweet potatoes until golden on all sides, about 8-10 minutes. Remove from pan and drain on paper towel.
3. In same pan, cook the plantains on both sides until golden. Drain on paper towel.
4. Divide remaining ingredients among the tortillas.
5. Roll up the burrito by first rolling only 1/4 of the way, stop, fold in sides, then roll the rest of the way up.
6. Serve seam side down.
7. Raise your fist, shout "Hail, Burrito"! and take a big bite.