Yam & Black Bean Burritos

• 2 whole Medium Yams, Peeled And Cut Into 1/2 Inch Chunks
• 2 Tablespoons Cooking Oil, Divided Use
• 1/2 whole White Onion, Chopped
• 15 ounces, weight Canned Black Beans, Drained And Rinsed (or You Can Prepare Your Own, Starting From Raw Black Beans)
• 1/2 teaspoons Cumin
• 6 whole Tortillas (bonus Points If You Use Whole Wheat)
• 1/2 cups Light Sour Cream (optional)
• Cilantro Chiffonade (optional)

1. Preheat oven to 375 degrees (F).
2. In a large bowl, toss yam chunks with 1 Tablespoon of oil.
3. Spread coated yams on a greased baking sheet and roast in the oven for 20 minutes, or until yams are tender.
4. In a large skillet, heat 1 Tablespoon of oil over medium-high heat.
5. Add onion and saute until tender.
6. Add beans and cumin and leave it on the stovetop until everything is heated through.
7. Remove skillet from heat and gently stir in roasted yam chunks.
8. Spoon approximately 1/2 cup of the mixture into the center of each tortilla.
9. Top mixture with sour cream and/or cilantro, if desired.
10. Nutrition Information per burrito: 220 calories, 6g fat, 8g protein, 47g carbohydrate, 8g fiber

cooking oil, white onion, black beans, cumin, if, sour cream, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/yam-black-bean-burritos/ (may not work)