Sweet Potato Burritos

heavily adapted from allrecipes.com, submitted by Karena

INGREDIENTS:

4 cups chopped sweet potatoes 2 cooked and cubed boneless, skinless chicken breasts olive oil 1/2 sweet onion, chopped 4 cloves garlic, minced 2 teaspoons ground cumin 3 tablespoons chili powder 3 tablespoons water 3 tablespoons soy sauce or coconut aminos 4 teaspoons prepared coarse mustard 2 cups black beans, drained 1 cup corn 6 (10 inch) flour tortillas, warmed 8 ounces shredded cheese blend 1/2 c cilantro, chopped

DIRECTIONS:

1.	Preheat oven to 450 degrees. Mix chopped sweet potatoes with a little olive oil and a salt. Put a piece of foil in a cookie sheet. Spray with cooking spray. Arrange sweet potatoes in a single layer and cook in oven until potatoes are soft and speckled brown.
2.	While sweet potatoes are baking, heat a roughly 1 tsp of olive oil in a large skillet. Sauté onion and garlic until soft with cumin and chili powder, water, soy sauce and mustard. Add beans and corn to the onion mixture. Add sweet potatoes and chicken to bean mixture. Stir and heat until warm, 2 to 3 minutes. Remove from heat. Mix in cilantro.
3.	Place 1/3-1/2 cup of mixture in the middle of a tortilla. Add a small handful of cheese, if desired. Fold in two opposite sides of tortilla then roll. Heat in panini maker until tortilla is slightly browned.
	The list of ingredients didn't seem like a good idea! I wasn't sure how this was all going to come together, but I'm so glad we tried it. This is a healthy tasty meal. For a gluten free option, use gluten free tortillas or just make a bowl of this instead of a burrito. For dairy free, make a bowl without cheese.  Husband rating:  4.5 stars Boys say:  thumbs up