Black Bean and Sweet Potato Burrito

adapted from The Moosewood Low Fat Cookbook -- serves 4

• 2 medium sweet potatoes… peeled and cubed
• 2 tsp. canola oil
• 1 large onion… chopped
• 3 garlic cloves… finely chopped
• 1 green chile… finely chopped
• 2 tsp. coriander
• 2 tsp. cumin
• 1 pinch cayenne
• 14 oz. canned black beans… drained and rinsed
• 1 handful coriander
• 1/2 lemon… juiced
• 1/2 tsp. salt
• 4 fat-free Flour tortillas

Add the sweet potato to a pan of salted water. Bring to the boil and simmer for 10 minutes until the sweet potato is tender. Drain.Meanwhile, heat a little oil in a non-stick frying pan. Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor. Blend for 20-30 seconds until smooth-ish.Pre-heat oven to 350 degrees and lightly oil a baking dish. Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape. Place burritos into the snug-fitting baking dish and cover with foil.Bake for 30 minutes.

My Review: OMG -- these might be the best burritos on earth! They were a little time-intensive, but totally worth the effort. This recipe made way more filling than I needed, so I froze half so I can make again. And I absolutely can't wait to make them again! Simon also loved these so definitely boy-friendly.