Sweet Potato Black Bean Burrito

Here's another recipe with veggies in odd places.  Sweet potato in a burrito: a delicious combination of spices and sweet, if I do say so myself.  And, Caroline, I thought of you because if I hadn't used a little chicken broth to cook the rice, this would have been vegetarian (same goes for the mac and cheese from the last post).  Plus it was delicious, you should give this a try.  Oh, and even if your name isn't Caroline, you should also give this a try.

Rice (we like to have extra rice around for instant meals the next night, so cut this in half if you just want enough for the burritos):
2 Tb. Butter
2 C rice
juice and zest 1 large or 2 small limes (I just threw in a few spoonfulls of a jar of lime juice)
2 1/2  cups chicken broth or water or any mixture of the two
2-4 Tb. chopped cilantro
 1 tsp. salt
 1/2 tsp. cumin

Combine all ingredients together in a rice cooker.  Cook rice.

Sweet Potato:
Boil 1 large sweet potato (peeled and cubed) until tender.  Mash with butter and salt and pepper to taste.

Black Beans:
1 15 oz can black beans, drained and rinsed (or 1/2 C dry beans, soaked and cooked)
3 tsp lemon juice
1 tsp coriander
1 tsp cumin
1 tsp chili powder
3 dashes cayenne pepper
salt and pepper to taste

Combine beans and spices in a small bowl.

Olive oil
1 onion, diced
2 cloves garlic, minced
1 green chili, deseeded and minced (I used half a can of green chili's)

Heat oil in a pan.  Add onion, garlic, and green chili and cook until tender.  Add to bean mixture.



Assembly (makes 4-5 burritos):
Layer sweet potato, rice, beans, and cheese in burrito size tortillas.  Roll.  Brush lightly with olive oil and place under broiler for a few minutes until crispy.  Optional:  Top with a dab of sour cream and/or salsa.