Black Bean and Sweet Potato Burritos

So a few weeks ago I saw this recipe over at Mel's Kitchen Cafe and decided I needed to try it out. I am not a huge sweet potato fan so I was a little nervous about how these would turn out but Mel assured us that even her non loving sweet potato husband was going back for seconds with this yummy combination. So I decided to get over my nervousness and just give these babies a try and boy were they yummy. They are more of a sweet and savory burrito than your traditional bean burrito but tasty non the less and oh so healthy for you!!! If you are sweet potato fan and even if you aren't give these babies a try and your kids will gobble them up too!! Well at least mine did!!and they like me do not like sweet potatoes that much. I mean look at all that colorful food!!! so so good and good for you. The more colors of the rainbow you eat the healthier you are and I mean as in veggies and fruit not candy/doughnuts!!!!!

Black Bean and Sweet Potato Burritos
4 sweet potatoes, peeled and cubed small
3 jalapenos, finely diced
2 red bell peppers, diced small
2 red onions, diced small
2 T. olive oil
2 tsp cumin
1 T. chili powder
1 tsp salt
1 tsp black pepper
2(15 oz each)cans black beans, drained and rinsed
1/2- 1 cup chopped cilantro, depending on your taste(we like the full cup)
juice of 2 limes
Cheese of your choice-we use sharp cheddar
tortillas(wheat or white we always have homemade tortillas)

Preheat the oven to 425 degrees. IN a large bowl, toss the sweet potatoes, jalapenos, red peppers, and red onions with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 20-30 minutes, tossing halfway through. Veggies should be tender but not mushy at the end of the cooking time. Mine took closer to 30 minutes but just use your own judgement. Let the veggie mixture cool a little bit then scrape veggies back in the large bowl and toss with the black beans, lime juice and cilantro. Taste the mixture and add additional salt and pepper if needed. Place desired amount of veggie bean mixture onto a tortilla, sprinkle with cheese, roll up and lay seamside down on a baking sheet. Repeat with all the mixture and tortillas. Bake at 375 for about 10-15 minutes or until heated through and golden brown or if you like the tortilla soft wrap each in tin foil and heat through. Serve with salsa and avocados!! Yumm!!!!!