Sweet Potato Black Bean Burritos

• Sweet potato(2)
• Black Beans(2)
• Tortilla(8)
• Onion(1)
• Garlic(2 cloves)
• Corn(200 g)
• Avocado(1)
• Coriander(15 g)
• Lime(1)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Salsa(8 tbsp)optional

Method

1. 1

   Peel and dice the {Sweet potato} into small bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, drain and rinse the {Black Beans}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~10 min

2. 2

   Heat the {Olive oil} in a large skillet over medium-high heat. Add the {Sweet potato} and {Onion} with half the {Salt}. Cook, stirring often, until the sweet potato starts to soften and pick up golden edges.

   ~8 min

3. 3

   Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, and {Oregano}. Cook for 1 minute, then add the {Corn} and {Black Beans}. Splash in 4 tbsp water and cook until the beans are hot and the sweet potato is tender.

   ~6 min

4. 4

   Mash the {Avocado} with half the {Fresh cilantro}, a squeeze of {Lime}, the remaining {Salt}, and the {Black pepper}. Warm the {Tortilla} in a dry pan or microwave until soft and flexible.

   ~3 min

5. 5

   Fill each {Tortilla} with the sweet potato and bean mixture, top with avocado mash, the remaining {Fresh cilantro}, and spoon over the {Salsa} if using. Serve with the extra {Lime} wedges for squeezing.

   ~1 min