Black Bean and Sweet Potato Burritos

I had an idea to make veggie tacos, but wanted sweet potato. I decided to try black bean and sweet potato burritos instead. I looked online, and most of the recipes I found had you make a mush of the beans and sweet potatoes (like refried bean consistency), but I wanted chunky. A lot of recipes had you roasting the sweet potato, but that would take too long. Here's what I did:

1 Sweet Potato, chopped into little chunks (about 1/2 inch cubes)

2/3 cup chopped onion

1/2 cup chopped bell pepper

Olive Oil

1 can black beans, drained

Cumin to taste (about 1 teaspoon or more)

Granulated garlic to taste

salt and pepper to taste

Whole wheat tortillas

Feta cheese, spinach, chopped avocado, sour cream for topping

Saute sweet potato in a tablespoon of olive oil. When it starts to soften, add onion and bell pepper. Add more oil if needed.

Once everything is evenly cooked and starting to brown, add can of drained black beans (I didn't rinse, just drained off excess liquid) and seasonings. Stir to combine and cook another 2 minutes or so, until beans are warmed.

Serve in tortilla and top with Feta cheese, spinach, chopped avocado, and sour cream.

I added a little too much cumin (probably over 2 teaspoons), but it was still pretty good. Maybe a little bit of fresh chopped jalapeno would be a nice addition. And I should have added some nutmeg!

Okay, now I know this photo isn't going to make you want to try it - it's not very food stylish, but it was hard to take a picture to get the full effect. Maybe next time I'll revise it a bit, and try to get a pretty shot.

I chopped up the spinach on Brian's, but I got lazy on mine.