Sweet Potato Black Bean Burritos

This recipe book belongs to my wonderful sister Bethany and her husband. They got their hands on this book a few years ago when they were working on a local organic farm in central Pennsylvania. As you can guess by the cover, the recipes are organized by the four seasons so that your meals can be made with fresh local ingredients - that are in season. While I've been living with Bethany & David the last few weeks, we've tried out a number of different recipes. On one recent autumn evening, I came home to them cooking up one of their tried and true favorites: Sweet Potato Black Bean Burritos.

MMmm! How do you make this??

Step 1:
3 cups (750 ml) sweet potatoes (peeled and diced)
1/2 onion (chopped)
Saute in large frying pan with 1 Tbsp oil just until tender.
Add water or apple juice as needed to prevent sticking.

Step 2:
2 cups (500 ml) cooked black beans (this is probably about one can)
1 tsp ground cumin
3/4 tsp ground cinnamon
1/2 tsp salt
Add and cook until heated through.

Step 3:
[the recipe calls for 1 1/2 cups shredded cheddar cheese]
8 flour tortillas
Divide bean mixture [and cheese] among tortillas and roll up.
Place in 9 x 13 inch / 3.5-L baking pan. Lightly spray with olive oil if desired.
Cover pan with foil and bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Garnish with [sour cream], salsa and fresh cilantro.

Here they are, fresh out of the oven:

We dipped them in some nice spicy salsa.

I would never have thought to put cinnamon in a burrito recipe... But cinnamon does go great with sweet potato. And sweet potatoes make a great burrito filling alongside black beans. So it's no wonder it tasted great!