Spinach, Sweet Potato & Black Bean Burritos

• 2 Tablespoons Olive Oil
• 2 whole Medium Sweet Potato, Peeled And Cubed
• 1 whole Jalapeno Or Poblano Pepper, Chopped (optional)
• 1/2 whole Medium Red Onion, Chopped
• 15- 1/2 ounces, weight Canned Black Beans, Drained And Rinsed
• 1 Tablespoon Chopped Chipotle Peppers In Adobo From A Can (more If You Like It Spicy)
• 1 bunch Baby Spinach, Rinsed And Coarsely Chopped
• 6 ounces, weight Monterey Jack Cheese, Coarsely Grated (use Your Favorite Cheese Here Or Omit If Vegan)
• 2 dashes Kosher Salt And Pepper To Taste
• 6 Tablespoons Salsa, To Top
• 6 Tablespoons Sour Cream Or Plain Greek Yogurt, To Top
• 6 teaspoons Cilantro, Chopped, To Top
• 6 slices Avocado, To Top

1. Heat half of the oil in a large skillet over medium heat.
2. Add the sweet potato, jalapeno/poblano, onion and a dash of salt.
3. Cover the skillet and cook until sweet potato is tender, about 10 -12 minutes.
4. Stir the mixture a few times while cooking.
5. Add the beans and chipotles.
6. Mix until incorporated and warmed through, about 2 minutes.
7. Add the spinach and toss until spinach just starts to wilt.
8. Add a couple dashes of salt and pepper.
9. Remove from heat.
10. Form the burritos.
11. Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each tortilla.
12. Roll them up to form burritos.
13. For good burrito rolling technique, I tuck the corner edges in tightly with each roll.
14. Over medium heat in a skillet or flat stove top griddle sprayed with cooking spray, toast the burritos with the seam-side down until golden brown, 2 to 3 minutes.
15. Then flip to brown the other side which should take 1-2 minutes.
16. Top with salsa, sour cream/yogurt, cilantro and/or avocado.
17. These are best eaten immediately, but do very well frozen.
18. I usually freeze them before toasting each side then defrost them and toast them before eating.

olive oil, sweet potato, pepper, red onion, black beans, peppers, spinach, weight monterey, pepper, salsa, sour cream, cilantro, avocado

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