Sweet Potato Burritos

Preheat oven to 350 F. Pierce sweet potatoes a few times with a fork and place them on a baking sheet that you’ve lined aluminum foil. Bake sweet potatoes until soft and easily pierced with a fork, about 1 hour. Remove from oven and slice potatoes in half lengthwise and allow them to cool slightly. Keep the oven on.

Meanwhile, stack up the tortillas and wrap the stack in a sheet of aluminum foil. Place the packet in the oven (still at 350 F) and heat 15 minutes.

Spoon out the flesh from the cooled sweet potatoes and place the flesh in a medium bowl. Discard skin. Add lime juice, cumin, cinnamon and nutmeg and mash until the potato mixture is smooth and well combined.

In a small bowl, combine the sour cream with the hot sauce.

Top the warm tortillas evenly with sweet potato mixture, some red onions, black beans, shredded cheese, sour cream mixture and salsa. Sprinkle with chopped cilantro. Fold in the sides of the tortilla and roll it up to seal. Serve warm.

To freeze: Wrap each of the burritos with a sheet of aluminum foil and place in freezer. When ready to serve, heat burritos, still wrapped in foil and placed on a baking sheet, in the oven at 350 F for 35-40 minutes or until warm.