Black Bean and Sweet Potato Burritos w/Avocado Salsa

Black Bean and Sweet Potato Burritos w/Avocado Salsa

-2 medium/large sweet potatoes

-1/2 onion

-garlic powder (optional)

-chili powder (1 tsp. or more)

-cumin (1-2 Tbsp.)

-can of black beans (rinsed)

-whole wheat tortillas

Toppings

-Sour cream/Greek yogurt/plain yogurt/salsa/ cilantro red or green onions/hot sauce or make the **avocado salsa (as the dressing)

Use the number 3 cone to shred 2 medium-large sweet potatoes (orange) and 1/2 onion.

Set electric skillet at 350. Add garlic, chili powder and cumin and saute with lid off for 5-10 minutes (not fully cooked) then put lid on. You may add some canola oil to the mixture if you like. It will help prevent sticking and help the potatoes stay in form. Medium-click-low for 20 minutes (the low setting on the skillet is 170-175 degrees). Then add a jar of rinsed black beans. Cover and let sit for a few minutes to warm up. Done!

Layer warmed tortilla then dressing then the potato/bean mixture. Done! 



FOR NON-SALADMASTER OWNERS:

Preheat oven to 425 F and line a baking sheet with foil. Spread cubed sweet potato evenly over baking sheet, mix with some olive oil and lightly season with salt. Roast for about 15-20 minutes and until tender.

Meanwhile, in a large skillet over medium heat, add oil and onion. Sauté for about 5-10 minutes, stirring frequently. Now add in seasonings and stir well.

Add black beans and cooked rice and sauté for another 5 minutes on medium.

Add roasted sweet potato to the rice mixture and stir well.

Add filling to tortilla along with desired toppings. Wrap and serve. 

**Avocado Salsa Verde Recipe

• 2 ripe avocados from Mexico
• 1 cup mild salsa verde, jarred
• 2 garlic cloves, roughly chopped
• 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped (optional)
• 1 lime, juiced
• ¼ cup packed cilantro leaves
• up to 2 tablespoons water, to thin as necessary
• sea salt, to taste (optional)

Make the avocado sauce: in a food processor or a good blender, combine the avocado flesh, salsa verde, garlic, jalapeño (skip this if your salsa is spicy) and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some sea salt or add another squeeze of lime if necessary. This sauce should taste like a real kick in the mouth; you'll know you're done when you can't stop going in for another spoonful of the stuff.

****When I made the salsa, I used 2 avocados, 3/4 cup green and red salsa, some lemon juice, and 3 cloves of garlic. I pureed for awhile so that the seeds were not whole. I did not add water. It had the consistency of sour cream. Yummy!