Sweet Potato Burrito with Avocado Salsa

cookieandkate.com

Kevin Yanushefski

subheading: Burritos:

2 medium sweet potatoes

1 ½ to 2 tablespoons extra-virgin olive oil

½ teaspoon cumin

½ teaspoon smoked hot paprika (or chipotle powder)

¼ teaspoon cayenne

Sea salt and black pepper, to taste

4 to 6 whole wheat tortillas

2 roasted red peppers (I used jarred)

2 cups cooked black beans or 1 can black beans, rinsed and drained

1+ cup shredded Jack cheese

subheading: Avocado Salsa Verde:

2 ripe avocados from Mexico

1 cup mild salsa verde, jarred

2 garlic cloves, roughly chopped

1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped, optional

1 lime, juiced

¼ cup packed cilantro leaves

Up to 2 tablespoons water, to thin as necessary

Sea salt, to taste

subheading: Toppings:

1 ½ cups chopped romaine lettuce

1 small red onion, finely chopped

Finely chopped jalapeño, optional

Sour cream, optional

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