Best Burritos

Black Bean & Sweet Potato Burritos AMAZING! A few months ago we took a trip to my in-laws and I promised to make a healthy and satisfying dinner since my MIL had surgery. It was a bit more time consuming than I anticipated, but well worth it!I haven't made it since then, but this week it went back on my weekly meal plan. It was just as good as I remembered! 

• 5 sweet potatoes
• 1/2 tsp salt
• 2 Tsp olive oil
• 1 large chopped onion
• 1 Tbsp garlic powder
• 1 jalapeno pepper, seeded and chopped (I didn't have any so I used 1/2 Tsp of paprika)
• 1 Tsp chili powder (make your own if you can!)
• 3 - 15-ounce cans black beans, low sodium, drained & rinsed
• 2 Tbsp lemon juice
• 8-12 eight-inch flour tortillas
• Fresh tomato salsa
• 1/4-1/2 cup shredded cheese (I used mozzarella)

1. Clean and pierce potatoes. Microwave for 3-4 minutes on each side. 
2. While the sweet potatoes are cooking, warm the oil in a medium skillet; add the onions, garlic, and jalapeno pepper or paprika. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 6 minutes. Add chili pepper and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
3. In a food processor, combine the black beans, lemon juice, and cooked sweet  potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
4. Lightly oil a large baking dish. Spoon the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Sprinkle cheese over burritos. Bake for 30  minutes.
5. Serve topped with salsa.
   

I can't remember where I got this recipe from, otherwise I'd give them a shout out.