Sweet Potato Bean Burrito

Preheat oven to 325° F

Ingredients

• 2 teaspoons olive oil
• 1 medium to large sweet potato; mostly cooked (bake in the oven or microwave) and cut into cubes
• ½ teaspoon cumin
• Fresh ground black pepper to taste
• 1 can (15 ounce) black beans
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon yellow mustard
• 4 soft whole wheat, sprouted wheat, or corn tortilla shells
• ½ cup part skim mozzarella cheese, grated

Instructions

• Open black beans and empty into a small colander. Rinse well (until water runs clear). Set aside.
• In a medium nonstick pan, warm 1 teaspoon olive oil over medium heat.
• Add cooked sweet potato cubes to pan.
• Mash the sweet potato as you continue to heat it.
• Add cumin and black pepper to sweet potato. Turn heat to very low to keep warm and continue to stir to prevent sticking.
• In a separate pan, warm 1 teaspoon olive oil over medium heat.
• Add black beans to this second pan and heat.
• Add soy sauce and mustard.
• Mash the beans as you continue to heat them. You do not need to completely mash the beans, just mash until they clump together and appear "sticky."
• Place one-quarter of the sweet potato mix onto each tortilla shell.
• Add one-quarter of bean mixture to each tortilla shell. Place carefully on top of sweet potato mixture.
• Roll up each tortilla and place into a glass baking dish.
• Place in oven for 12 minutes.
• After 12 minutes, sprinkle cheese over the burritos.
• Bake another 5 minutes or until cheese is melted.

Serve and enjoy.

Serves 4.

Per serving: 221 calories; 30 grams of carbohydrates; 14 grams of protein; 5grams of fat; 7.3 grams of fiber

% of calories: 54% carbohydrates, 25% protein, 20% fat