Refried Bean & Sweet Potato Burritos

1

Preheat oven to 425 degrees F.

2

Prepare brown rice per package instructions. Typically: bring 3 cups water (2:1 water to rice ratio) to a boil in a medium pot over high heat. Add rice and reduce heat to low. Simmer, covered, for 30-40 minutes until water is absorbed and rice is tender.

3

Add chopped sweet potato to a parchment-lined baking sheet. Drizzle with remaining 1 tbsp. olive oil, ¼ tsp chili powder, ¼ tsp cumin, salt and pepper and stir to coat. Roast in oven for 15-18 minutes, stirring halfway, until tender.

4

While the rice is cooking, add 1 tbsp. olive oil to a medium saucepan and warm over medium heat. Add onions and salt. Cook for 6-8 minutes, stirring occasionally, until the onions are soft and turning translucent. Add the garlic, tomato paste, ¼ tsp chili powder and ¼ tsp cumin and cook for another 30 seconds. Add the beans and water. Stir to combine, then cover and cook for 5 minutes. Remove from heat, uncover, add ½ the lime juice and mash using a potato masher to desired consistency.