Sweet Potato and Black Bean Burritos

Here is another recipe inspired by the O'Brien's Gluten Free Vegan book.  I tweaked the recipe a bit.  I substituted green chilies for jalapenos. I used dried cilantro for fresh. This makes such a wonderful and tasty main dish.

2 large yams
1 cup chopped onion (or less)
2 Tbsp chopped bell peppers
1 small can green chilies
1 clove garlic, chopped
1 can diced tomatoes
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 can black beans, drained
1 teaspoon dried cilantro
2 tablespoons lime juice
vegetable flavored tortillas, or wheat tortillas

Bake the yams for 1 hr at 350 degrees. Take them out and let them cool while you prepare the rest.  Spray a wok with cooking spray.  Saute the onions for a minute or two, add the bell peppers and saute for a few more minutes. Add the garlic and saute.

Peal the cooked yams and cut into bite sized cubes.  Add to the other vegetables.  Add the spices, beans, tomatoes, salsa, and lime juice. Heat through and serve on tortillas.