Yam and Bean Burrito

This dish is new to us, but has quickly become one of our favorites. Yams and sweet potatoes, while not closely related, can be used interchangeably.

Yam and Bean Burrito

2010 California Dept of Public Health

2 large yams, cut into bite-sized chunks (I leave the skin on, do what you like)
Olive oil/cooking oil
1/2 onion, diced
1 15-oz can black beans, rinsed and drained, or 2 cups cooked black beans
1/2 tsp cumin
Salt and pepper to taste
Monterey Jack or mozzarella cheese
Whole wheat tortillas

Preheat oven to 375 degrees. In a large mixing bowl, toss yam chunks with 1 TBS oil. Spread coated yams on a baking sheet and roast in the oven for 20-25 minutes (depending on how large your chunks are) or until yams are tender. In a large skillet, heat 1 tsp oil over medium-high heat. Add diced onion and saute until tender. Add beans, cumin, salt, and pepper to taste. Remove from heat and mix in cooked yam chunks, stirring gently. Spoon mixture into the center of each tortilla. Sprinkle with cheese. Roll up the tortilla and serve. (If you have any left over rice in the fridge, it also makes a great addition.)