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.

5

Add peeled avocado to a medium bowl and roughly mash with a fork. Add diced tomato, remaining lime juice, cilantro, salt and pepper and stir to combine.

6

Top each tortilla with refried beans and rice and then divide the sweet potato, guacamole and cheese evenly between the tortillas. Close the tortillas by folding in the two short sides, then rolling lengthwise tightly into a log shape. Grill in a large pan/skillet for 1-2 minutes per side on medium-low heat to seal burrito closed. Serve burritos with salsa, sour cream and hot sauce for dipping. Remaining rice and beans can be served on the side. Enjoy!

7

Substitutions: Omit cheddar cheese or substitute vegan cheese to make this recipe completely plant based! Omit the cilantro from the guacamole if you prefer. Add extra grilled vegetables if desired. Grilled peppers and onions would be a great option.