SWEET POTATO & BLACK BEAN BURRITOS

2 large Sweet Potatoes
1 15 oz. can Black Beans, rinsed and drained
1/2 cup cooked Kernels of Sweet Corn
1/2 small onion, chopped
1 small red, orange or yellow pepper, seeded and chopped
1 Tbsp. Olive Oil
3/4 cup Chunky salsa (of choice)
2 tsp. KONRIKO Chipotle Seasoning (MGS Free)

Parboil or microwave sweet potatoes until partially cooked. Allow to cool and then peel and cut into small chunks.

Saute' onion and peppers in olive oil until lightly browned. Add the sweet potatoes, beans, corn and seasoning. Cook over medium heat until the potatoes are fully cooked and could be mashed. Mash them with a fork if you would like that consistency better than chunks of potato. Add the salsa and heat until warm. Spoon into homemade gluten-free flour tortillas* or corn tortillas and serve warm as burritos, enchiladas or quesadillas, or serve without the tortillas as a fun southwestern side dish!

*recipe for homemade gluten-free tortillas available through JulesGlutenFree.com

Nutritional Data:
Copyright 2009 Jules E. Dowler Shepard