Black bean and sweet potato burrito

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I could eat this every day, no seriously, every day!  This dish not only has a great balance of flavor, but it is topped off with a giant mound of guacamole.  The original recipe called for whole black beans but I prefer refried beans since it helps keep the burrito together better.  Also, baking the burrito in the oven creates a crispy burrito shell; it is now my favorite way to prep them.

Ingredients:

1 can refried black beans
2 medium sweet potatoes, peeled and cubed
1/2 tsp. sea salt
1/2 tsp. oregano
1/4 tsp. chipotle chili powder
1 tbsp. olive oil
2 ripe avocados, peeled and pitted 
1 and 1/2 c. (or more) monterey jack cheese
1/2 red onion, chopped
1 c. fresh cilantro, chopped
2 c. fresh spinach leaves, chopped
4-6 whole wheat tortilla shells (I used 10-inch shells)
Juice from 1/2 lime
Salt and Pepper to season

Preheat oven to 425 degrees.  Place cubed sweet potatoes onto a backing sheet.  Top sweet potatoes with chipotle chili powder, oregano, sea salt, and olive oil.  Stir potatoes around with a spatula until evenly coated with spices and oil.  Bake for 20-25 min. or until fork tender.

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Meanwhile, grate the cheese and make the guacamole: mash the avocados with half of the cilantro, half of the onion, lime juice, and salt and pepper to taste.  Place to remaining cilantro and onion in a bowl and reserve for the topping at the end.

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Now build the burrito: spread 2-3 tbsp.’s of black beans on a tortilla, top beans with 1/2 c. chopped spinach, top spinach with 1/2 c. sweet potato, then sprinkle cheese on top.  Repeat with remaining tortillas.

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Place burritos flat onto a baking sheet and bake at 425 degrees for 5-10 min. or until the cheese is melted and the tortilla is crispy on the edges.

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Fold each burrito then top with the remaining cilantro, onions, and guacamole.

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Serves 4-6 (depending on how large the tortillas are)

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