Sweet Potato Burritos

Burrito or fajita night for us typically means this recipe.  They are not very spicy, so for those of you that would like to add a kick, sprinkle some cayenne pepper on the sweet potatoes or add a little chipotle pepper in adobo to the quinoa when you are cooking it.
On Cooking and Ingredients

Sweet Potato Burritos

Makes 8 burritos

8-8 inch whole wheat flour tortillas

1 large sweet potato or yam (I like it better with the orange sweet potatoes, not the light ones)

1 t organic, cold pressed canola oil

1 t chili powder

sprinkle of cayenne (optional)

1/2 c vegan mayo

2 T taco sauce

1/2 T organic taco seasoning

1 large onion, cut in half and sliced

1 large red pepper, sliced thin

1 t organic, cold pressed canola oil

1 can organic black beans rinsed and drained

1 cup organic frozen sweet corn

2 cloves garlic, minced

2 cups lightly packed spinach, roughly chopped

1 t organic, cold pressed canola oil

1 1/2 cups quiona, cooked following package instructions (if you'd like a kick, add a little chipolte in adobo sauce to the quiona while it cooks)

Optional: cilantro, avocado, salsa

Make the sweet potatoes:

Cut the sweet potato into 1/2 inch cubes.  Toss with oil, chili powder, and cayenne if using.  Place in a roasting pan and roast in a 350 degree oven for 15 minutes, then stir, and bake for 5-15 minutes longer until potatoes are soft, but not mushy.

Make the sauce:

In a small bowl, combine the vegan mayo, taco sauce, and taco seasoning.  Mix well and refrigerate until ready to use.

Saute the veggies:

In a large frying pan, heat a teaspoon of oil over medium heat.  Add the sliced onions and peppers and saute until tender-crisp, about 5-10 minutes.  Remove from heat.

Make the bean mixture:

In a medium sauce pan, over medium/low heat, saute the oil and garlic for 3 minutes or until slightly soft.  Add the corn and black beans to the pan and heat through.  Stir in the spinach and continue cooking for 1-2 more minutes until the spinach is slightly wilted.  Remove from heat. 

Assemble the burritos: Divide the quinoa, sweet potatoes, onions/peppers, bean/spinach mixture, among each of the tortillas.  Drizzle some sauce over each one.  Serve with cilantro, salsa, and avocado.