Black Bean Sweet Potato Burritos
From our friend Erin


3 cups sweet potatoes, peeled and diced
1 medium onion, chopped
2 cups cooked black beans 1 tsp ground cumin
1 tsp ground cinnamon
8 flour tortillas


Saute sweet potatoes and onion in a large frying pan in olive oil just until tender. Add cumin and cinnamon and cook until fragrant. Add beans and cook until heated through. Divide bean mixture among the tortillas and roll up. Place in a 9 x 13 inch baking pan that has been sprayed with cooking spray. Smother with prepared enchilada sauce (see below). Cover pan with foil and bake at 350 degrees for 20-25 minutes. Garnish with avocado, etc.


Enchilada Sauce
From Cooks Illustrated

1 medium onion , chopped fine
1/2 teaspoon vegetable oil
3 medium cloves garlic , minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
2 cans (8 ounces each) tomato sauce
1 cup water


Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.