Sweet Potato and Black Bean Burritos

1 medium sweet potato, peeled and cubed

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1 tsp olive oil

1 medium onion, chopped

2 garlic cloves, minced or pressed

1 green chile, minced

1 tsp ground cumin

1 tsp ground coriander

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chopped fresh cilantro

1 tbsp or more fresh lemon or lime juice

salt, to taste

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15oz can black beans, drained and rinsed

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crushed pineapple

brown rice

salsa verde

whole wheat flour tortillas

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Boil the potatoes in water until soft.

Sauté the onion, garlic, and chile, covered, until the onions are translucent. Add the cumin and coriander and cook for 3 more minutes. Set aside.

In a food processor, combine the potatoes, cilantro, lemon juice, and salt, and puree until soft. Transfer to a bowl and mix in the cooked onions and beans.

Lightly heat up the tortillas in the oven or toaster oven. Put some rice, some of the mixture, some pineapple, salsa verde, and extra cilantro. Roll up and enjoy with some fat free yogurt on the side (instead of sour cream).

Watch out when you buy your whole-wheat flour tortillas! Check the label and make sure the first ingredient is whole wheat flour...You'll see that many have enriched bleach flour as their first (and main) ingredient...

Original from Moosewood Low-Fat Favorites