Black Bean and Sweet Potato Burritos

4 medium sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch cubes

Olive oil for drizzling

2, 15-ounce cans black beans, rinsed, drained, and placed onto paper towels to dry


6 cups cooked dry black beans,drained

5 medium tomatoes (preferably Roma tomatoes) seeded and chopped

1 large red onion, peeled and finely chopped

3 tsp. ground cumin

2 tsp. salt

3/4 teaspoon ground red pepper

2 tablespoons plus 4 tsp. lime juice, divided

1/2 cup plus 4 tablespoons chopped cilantro, divided

16, 8-inch whole wheat tortillas or 8, 10-inch whole wheat tortillas

2 cups shredded Monterey Jack or cheddar cheese, divided (12 ounces)

2 cups light sour cream or Greek style plain yogurt

4 teaspoons grated lime peel

Preheat oven to 500 degrees.  Place cubed sweet potatoes in a large bowl and drizzle lightly with olive oil.  Mix potatoes with oil and place on a foil-lined baking sheet.  Bake until tender, 8-10 minutes. Remove pan from oven and spoon potatoes back into bowl.

Add black beans, tomatoes, onion, cumin, salt, and ground red pepper to sweet potatoes. Stir.  Add 2 tablespoons lime juice and 1/2 cup chopped cilantro and stir again. Cover with aluminum foil to keep warm.

Reduce oven temperature to 350 degrees.

Stack groups of 4 tortillas on large pieces of aluminum foil, seal foil, and place tortilla bundles in oven for 10 minutes.  

Place tortillas on counter and spread each with 1/2 cup of filling along a strip down the middle. Sprinkle filling with 2 tablespoons cheese.  Fold side in and roll burrito into a tight cylinder.  Place filled tortillas on a baking pan.

Cover pan with aluminum foil paper and place in oven. Bake for 5-10 minutes.

While burritos are baking, place sour cream in a medium bowl.  Add grated lime peel, 4 teaspoons lime juice, and remaining 4 tablespoons chopped cilantro.  

Remove burritos from oven and slice each one in half, diagonally.  Serve with sour cream mixture.

Makes 8 servings.