The addition of black beans makes this dish a good choice for vegetarians because it’s high in protein and the caramelized onion with the sweet potatoes takes on a superb flavor. You can make the dish even healthier by substituting whole wheat flour tortillas. Vegetarian; Vegan.
2 cups thinly sliced red onion
2 teaspoons sugar
3 cups fresh sweet potatoes baked and cut into chunks or 2 (15 oz.)
cans sweet potatoes, drained and cut into chunks
½ teaspoon ground cumin
1 15 oz can black beans, drained
8 - 6 inch flour tortillas
3 tablespoons olive oil
Preheat oven to 350 degrees.
Coat a large skillet with nonstick cooking spray and heat over medium high heat.
Add onion and sugar; sauté 5 minutes or until tender, stirring.
Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
Spoon mixture evenly down center of each tortilla.
Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
Drizzle olive oil over burritos.
Cover and bake 10 to 15 minutes or until well heated and crispy on outside.