4 medium sweet potatoes
1 T Olive oil
Salt and pepper
1 can of black beans, rinsed and drained
12 ounce container salsa (I used a mild one with onions and cilantro, pictured)
2 avocados, peeled and cubed
2 C brown rice
1 t cinnamon
1 C shredded mozzarella
10-12 tortillas (see picture)
10-12 tortillas (see picture)
Directions: Preheat oven to 425 degrees. Peel and cube sweet potatoes, drizzle with olive oil, salt, and pepper to taste. Roast on a cookie sheet until tender, 20-30 minutes. Check and stir every 10 minutes to prevent burning.
Meanwhile, toss remaining ingredients in a large mixing bowl. Add sweet potatoes once slightly cooled. Reduce oven heat to 350 degrees. Once everything is mixed (see picture - oooooo, colorful!) distribute about 1/2 C of mixture into one tortilla, roll and place seam-side down in baking dish. Repeat until gone (my batch made 11 burritos this time, I've gotten 12 before). Bake for 20-25 minutes, or until heated through. I like to wrap these individually in foil and freeze. I grab one in the morning for my lunch and just reheat for 2 minutes.
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