African Burritos

This is one of our favorites, Jeffrey's and mine, anyway. The kids aren't all that impressed, but we love the combination of flavors.

I adapted this recipe from a Pillsbury Bake-off recipe.

African Sweet Potato and Black Bean Burritos

Ingredients: 1 T oil ½ cup chopped onion 1 garlic clove, minced 3 T. chunky peanut butter 1 t. cumin ½ t. cinnamon	¼ t. ground red pepper (cayenne) 3 or 4 sweet potatoes, cooked, peeled and cut up 1 (15 oz.) can black beans, drained 6 (10-inch) flour tortillas
Toppings: ¾ cup thick and chunky salsa or picante sauce 6 T. sour cream	¼ cup chopped green onions 2 T chopped fresh cilantro

Directions:

1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
2. Stir in peanut butter, cumin, cinnamon and ground red pepper; mix well. Add sweet potatoes and beans; mash slightly. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
3. Meanwhile, heat tortillas according to package directions.
4. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling.

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