Whole Wheat Sweet Potato and Black Bean Burritos

The first time someone mentioned making sweet potato burritos I backed away. Eventually, however, I decided to come up with a recipe and they're truly wonderful, despite my initial reservations.

• Ready In: 55 mins
• Serves: 5-8

Ingredients

• 1  tablespoon olive oil
• 2  medium onions, chopped
• 4  large garlic cloves, minced
• 3 (15 ounce) cans black beans, drained and partially mashed
• 1⁄4 cup water (or enough for desired consistency)
• 1  tablespoon cumin seeds or 2  teaspoons ground cumin
• 1  tablespoon  coriander seeds or 2  teaspoons ground coriander
• 4  teaspoons prepared mustard
• 1⁄2 teaspoon cayenne pepper (to taste)
• 1⁄4 cup soy sauce
• 2 -2 1⁄2 lbs sweet potatoes, cooked in boiling water 10-15 minutes and mashed to desired texture
• 1  tablespoon lemon juice
• 3  jalapeno peppers, diced
• 1⁄2 cup  chopped cilantro, plus extra (to garnish)
• 10 (10 inch)  whole wheat tortillas, warmed
• 12  ounces  shredded cheddar cheese, divided

Directions

1. Preheat oven to 350 degrees F.
2. Heat oil in large skillet. Saute onion until soft and transparent. Add garlic, cumin seeds, coriander seeds, mustart, cayenne pepper and soy sauce and saute for an additional minute.
3. Stir in beans, sweet potatoes, lemon juice, jalapenos and cilantro. Gradually add water to desired consistency and heat until warmed through.
4. Divide mixture evenly among the warm tortillas. Top filling with half the cheese.
5. Roll burrito style or fold into pockets/envelopes. Place on baking sheet. Brush lightly with oil or melted butter. Sprinkle remaining cheese over burritos.
6. Bake for 20 minutes and serve with additional cilantro and salsa.