Black Bean Sweet Potato Burritos

These hearty burritos are something to look forward to, especially during a long hike or on a chilly winter day.

Adapted from: Moosewood Restaurant

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6

Ingredients:

• 6 cups sweet potatoes, peeled and cubed (about 2 ½ pounds)

• 2 cups onions, chopped

• 3 garlic cloves, minced or pressed

• 1 tsp salt

• 2 Tbsp coconut oil

• 1 Tbsp ground cumin

• 1 Tbsp ground coriander

• 2 15-oz cans of black beans, drained

• 1 Tbsp lemon juice

• ½ cup chopped cilantro

• Sea salt, to taste

• 6 10-inch tortillas

Avocado salsa ingredients:

• 2 ripe avocados, cubed

• 1 cup diced tomatoes

• ½ cup diced bell peppers or cucumbers

• ¼ cup minced red onions or scallions

• ¼ cup lime or lemon juice

• ¼ tsp salt, more to taste

• 1 Tbsp olive oil

• 2 Tbsp chopped fresh cilantro

• ¼ tsp cayenne

Directions:

In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover. Simmer until tender, about 15 minutes. Drain and mash. Set aside.

While the sweet potatoes are cooking, in a covered saucepan on low heat, cook the onions and salt in the oil until the onions are soft, about 10 minutes. Add garlic after about 8 minutes and stir to combine. When the onions have softened, stir in the cumin and coriander and cook for another minute or two. Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about one cup of filling on the bottom half of each tortilla and roll up.

To make the salsa, stir together all of the ingredients. Let sit for about 10 minutes for the flavors to blend.