Sweet Potato & Black Bean Burritos

Here's an easy meal we put together last weekend. In the winter I'm always looking for delicious ways to get more veggies in while I wait for those farmer's markets to open up again late spring! Sweet potato sauteed in spices make this burrito a very satisfying lunch or light dinner. Prep time is only about 15 minutes. That's pretty quick in my opinion!

Sweet Potato & Black Bean Burritos

1 tbsp cumin seeds
1 tbsp veg oil
2 tsp paprika
salt & pepper
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 can black beans, drained and rinsed
1/2 can chopped tomatoes
1/3 cup corn
a handful of chopped fresh cilantro
some sour cream or whole fat yogurt
lime wedges, to garnish

Toss the sweet potato with the paprika, salt & pepper and the oil. Dry roast the cumin in a hot pan until fragrant. Add the sweet potato mixture and saute over medium heat, stirring occasionally, until the edges are golden brown and the insides are tender (about 10 minutes.) Meanwhile, combine the black beans, chopped tomatoes and corn in a small saucepan and heat through. Add the cilantro.

Spoon bean and sweet potato mixtures into warm flour tortillas. Add a dollop of sour cream or yogurt and a squeeze of fresh lime, roll up and enjoy.