2 TBLS Olive Oil
1 onion, chopped (we used half of each of a red and yellow onion)
3 cloves garlic, pressed
2 cans black beans, drained
2 medium sweet potatoes, cooked and mashed
1 tsp cumin
6 flour tortillas
6 TBLS cilantro, chopped
6 TBLS cheddar cheese
In a skillet, heat oil over medium-high heat and cook onion and garlic until soft. Add beans, stir in mashed sweet potatoes, add the cumin and mix well.
Heat tortillas and plop bean mixture inside, add the cilantro and cheddar cheese and roll up burrito style. Serve.
(You can also serve with enchilada sauce and cheese on top, along with a dollop of sour cream...yummy!)