Meatless Monday: Sweet Potato Burrito

Image courtesy of Serious Eats

I have to admit, I didn't grow up eating sweet potatoes so they are a little foreign to me. The writer of Lighter Portions, a blog I read pretty regularly, seems to eat them all the time so I bought a bag with the idea of using them to dress up salads, wraps and maybe enjoy mashed.

Last Sunday I roasted a few(oil, salt, pepper and roast for 45 mins at 450) and scooped out the insides for some wraps. My husband thought I was nuts and gave me "you expect me to eat this and like it" look. When have I ever let him down? NEVER.  The end result was a yummy burrito in which he ate in seconds.

Sweet potato burrito
4 small sweet potatoes (or two large), roasted, insides scooped out
can of enchilada sauce (I used Barcelona Sauces Red #5)
1 cup brown rice, steamed
1 can black beans
desired burrito fixings (avocado, sour cream, salsa, cheese, you get the point)
4 tortillas

Mix enchilada sauce with cooked brown rice. Portion out 1/4 of sweet potatoes on tortilla, add desired amount of rice and beans along with burrito fixings. Wrap and eat.