Monday Munchies: Sweet Potato and Spinach Burrito

Time for a delicious meatless monday burrito! Fall-inspired, filled with healthy spinach and black beans and wrapped in whole wheat tortillas.

Ingredients

• 2 whole wheat tortillas
• 1-1 1/2 cup sweet potato puree
• 1/2-1 teaspoon chipotle powder
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/4 cup green pepper, diced
• 1/2 cup black beans, drained and rinsed
• 1 large handful of spinach
• 1/4 cup fresh cilantro
• 2 tablespoons fresh squeezed lime juice

Instructions

1. Make sweet potato puree and mix in chipotle powder. Taste and adjust the chipotle seasoning.
2. In a skillet, heat olive oil over medium heat. Add in onions and peppers and cook for 3-4 minutes or until onions become translucent. Stir in black beans and continue to cook for 2-3 more minutes. Finally, add in spinach, cilantro, and lime juice cooking until spinach becomes slightly wilted.
3. To finish the burrito a use a panini press pan or weighted pan. Place 1/2 the sweet potato mixture in the center of the tortilla and add a few spoonfuls of the spinach/black mixture on top. Roll and place the seem side down on the heated-up press. Heat for 1-2 minutes, flip, and heat until both sides have slightly browned.