Revolutionary Burritos

• 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
• 34 cup spicy barbecue sauce (homemade is best, try Finger Lickin Good BBQ Sauce)
• 6 (10 inch) wheat flour tortillas
• olive oil, for frying

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.
3. Remove from pan and drain on paper towel.
4. In same pan, cook the plantains on both sides until golden.
5. Drain on paper towel.
6. Divide remaining ingredients among the tortillas.
7. 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.
8. Serve seam side down.
9. Raise your fist, shout "Hail, Burrito"!
10. and take a big bite.

sweet potato, very ripe plantain, shortgrain brown rice, black beans, red onion, barbecue sauce, flour tortillas, olive oil

Taken from www.food.com/recipe/revolutionary-burritos-142126 (may not work)