Sweet Potato Burritos

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This is a good recipe to make now in the winter season.  The indoor farmers' market in Madison has sweet potatoes available from Don's Produce.  Gitt Organics now offers packages of homemade whole wheat and white tortillas at the market as well.  They are perfect for this recipe.

1 1/2# of sweet potatoes
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic (Penzey's is good)
1/4 teaspoon black pepper
2 tablespoons lime juice
1-15 oz. can black beans, drained and rinsed
1 cup corn kernels (defrost frozen)
1/4-1/2 teaspoon salt
6 whole wheat tortillas
Optional fillings:
1/2 cup chopped green or ripe olives (I used about 1/4 cup stuffed green olives)
3/4-1 cup shredded Cheddar or Mexican type cheese (actually almost any cheese will work fine)
1 cup chopped tomatoes (I put these on top of the cooked burritos
1/4 cup chopped cilantro (I mixed this with the tomatoes)

Bake or microwave the sweet potatoes until tender.  400 degree oven for 40-60 minutes or the microwave for 15 minutes.  Let the sweet potatoes cool slightly.  Scoop out the insides of the potatoes and mash with the spices and lime juice.  Stir in the beans and corn. Add salt to taste.  Spoon the mixture into the tortillas along with any optional fillings.  Roll up and bake for 10-15 minutes at 350 degrees until heated through.  Top with the tomatoes and cilantro.

Adapted from a recipe in Penzey's catalogue

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