Mini Mexican Chipotle And Sweet Potato Burritos

• 4 Field Roast Mexican Chipotle Sausages, Crumbled
• 1 Yellow Onion, diced
• 1 Large Yam or Sweet Potato, Peeled and 1/4 inch Diced
• 2 tablespoons Olive Oil
• 2 Cloves Garlic, Minced
• 10 8-inch Flour Tortillas
• 1 tablespoon Safflower Oil

1. Preheat oven to 425u0b0F.
2. Toss diced yam/sweet potato in a little olive oil to coat and roast for 15-20 minutes.
3. In a skillet over medium heat, add Field Roast Mexican Chipotle Sausage, onion, garlic, and remaining olive oil. Saute for about 10 minutes or until onions become translucent.
4. Remove from heat and add diced yam/sweet potato.
5. To easily roll burritos, microwave tortillas for 20 seconds. Place a quarter cup of filling in the center of each tortilla and roll.
6. In a skillet over medium heat, add safflower oil and brown all sides of rolled burritos.
7. Serve with fruit salsa or guacamole.

sausages, yellow onion, yam, olive oil, garlic, flour tortillas, safflower oil

Taken from food52.com/recipes/76871-mini-mexican-chipotle-and-sweet-potato-burritos (may not work)