sweet potato + black bean burrito

I decided to take a little break from slogging through Spring Break pictures.  I have one or maybe two posts left on that, but I was ready to do a little something else.  So here we go!  Not too long ago, I had a sweet potato black bean burrito at a restaurant.  So this is not an inventive recipe, more like a copy.  I loved the burrito, and knew it would be easy to recreate at home, so I gave it a try.  It was so delicious. And so easy. And so addictive.  I want one for breakfast right now.   Is that against breakfast rules?

1 sweet potato, peeled and chopped

1/2 can black beans, rinsed and drained

1 tsp cumin

dash cayenne

salt and pepper to taste

1 T olive oil

1 T chopped cilantro

2 large burritos

1/2- 1 cup cheese

1/2 cup chopped onion

hot sauce to taste

lime slices for garnish

Serves 2

First toss the sweet potato in the cumin, cayenne, salt and pepper, and olive oil.

Spread on a pan and bake at 400 for 30 minutes, stirring halfway through.  Transfer the potatoes to a bowl and add the beans and cilantro.  Toss lightly.

Split the potato bean mixture between the two burritos, and top with cheese and chopped onions.  I like the crunch of the raw onion in my burritos, but if that's not your favorite, you could omit them or throw them in with the sweet potatoes to roast.  I also liberally season my burritos with Cholula.  It's up to you, though.  I'm no hot sauce dictator.

 And that's it!  Roll it up, eat it, the end.  Well, not the end for me, I lightly toasted both sides in a pan to make it a little prettier and to melt my cheese.  If I hadn't been photographing it, I would have put it into the microwave.  Full disclosure here.

Sincerely hard to stop eating.  But makes you so full, so you have a conundrum on your hands there!