Sweet Potato and Black Bean Burrito

Preheat the over to 350 degrees.

Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan, and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirred occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices (I just took the puree and mixed it into the onion-and-spice mixture in the saucepan).

Lightly oil (or spray with cooking spray) a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla (heat first in a skillet for easy rolling), roll it up, and place it, seam side down, in the baking dish. Spray with some cooking spray and bake for about 30 minutes until piping hot. Serve topped with salsa.

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.

These are best served right away, as the bottom crisps nicely. But I also stored them in a container and reheated them for lunches with salsa and mashed avocado. Complete with some fruit, salad, jicama spears sprinkled with chili powder, or some celery and carrot sticks.