Sweet Potato Burritos

Burrito Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayanne
• salt and pepper
• 4 large tortillas
• 1 red bell pepper, chopped fine
• 1 can black beans
• Shredded Jack cheese

Avocado Salsa Verde Ingredients

• 2 avocados
• 1 cup mild salsa verde, jarred (there is usually about 2 cups per jar so I freeze the remaining cup to use for next time)
• 2 garlic cloves, minced
• 1 jalapeno, deseeded and chopped
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• up to 2 tablespoons water, to thin as necessary

Instructions

1. Preheat oven to 450 degrees. Wash and peel the sweet potatoes; chop them into 1 inch pieces. Toss the sweet potatoes with olive oil and seasonings; making sure they are coated on all sides. Line a cookie sheet with parchment paper and place the sweet potatoes on it in a single layer. Bake for 45 minutes, flipping potatoes halfway through, until they are golden on the edges.
2. In a food processor or blender, combing all the avocado salsa ingredients (except cilantro and lime) and blend. Add cilantro and blend again until well mixed. Add water if necessary; the sauce should easily come off a spoon. Stir in lime juice.
3. Keeping the oven at 450, line another cookie sheet with parchment paper or a silicone mat. Assemble the burritos with sweet potatoes, beans, red pepper, and cheese inside; place on cookie sheet. Bake until the tortillas are slightly crisp and the cheese has melted, about 5 minutes.
4. Serve burritos smothered with the avocado salsa.