Spinach, Sweet Potato & Black Bean Burritos

Heat half of the oil in a large skillet over medium heat. Add the sweet potato, jalapeno/poblano, onion and a dash of salt. Cover the skillet and cook until sweet potato is tender, about 10 -12 minutes. Stir the mixture a few times while cooking.

Add the beans and chipotles. Mix until incorporated and warmed through, about 2 minutes. Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper. Remove from heat.

Form the burritos. Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each tortilla. Roll them up to form burritos. For good burrito rolling technique, I tuck the corner edges in tightly with each roll.

Over medium heat in a skillet or flat stove top griddle sprayed with cooking spray, toast the burritos with the seam-side down until golden brown, 2 to 3 minutes. Then flip to brown the other side which should take 1-2 minutes.

Top with salsa, sour cream/yogurt, cilantro and/or avocado.

These are best eaten immediately, but do very well frozen. I usually freeze them before toasting each side then defrost them and toast them before eating.