Baked Sweet Potato and Black Bean Burritos

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   RICE:

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   Cook the rice according to package directions until tender (using the required amount of liquid either broth or water).

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   Drain, then fluff with a fork and let it rest with the lid closed while you make the rest of the fillings.

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   MASHED SWEET POTATOES:

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   Boil the sweet potatoes until very tender, then mash or whip with the butter.

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   Season with salt and pepper to taste.

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   SPICY BLACK BEANS:

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   In a bowl, mix the beans with the lemon juice and seasonings.

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   Heat the oil in a skillet over medium-low heat.

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    Cook the onions, garlic and green chili pepper about 2-3 minutes until soft.

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    Add the bean mixture and warm through.

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    BURRITO ASSEMBLY:

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    Layer the warm ingredients down the center of each tortilla in this order: cheese, rice, beans, sweet potatoes.

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    Fold the tortilla at the top and bottom of the filling in, rotate and roll the burrito up so that all the ends are closed.

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    Place it on the baking tray seam side down.

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    Brush with vegetable oil and place under the broiler until crispy and golden brown on top.

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    This took about 15-20 minutes in my oven.

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    I serve with sour cream mixed with 1 teaspoon of ground coriander or chopped fresh cilantro!

No additional tips available.