Sweet Potato Black Bean Burritos

On a cool spring day, this will be a welcome dinner. Great way to use up any leftovers as well. Unfortunately this one did not make it into the new cookbook.

11/2 cups cooked black beans or 1 19 ounce can

1 tbsp coconut or olive oil

1 cup diced onions

1 tbsp grated fresh ginger root

2 cloves garlic, minced

1 tbsp ground cumin

pinch cayenne, optional

1/4 cup diced celery

1/2 cup diced bell pepper

1/2 tsp dried thyme

2 cups peeled and diced sweet potatoes

1/4 cup concentrated orange juice

1/2 tsp finely grated orange rind

salt and pepper to taste

6 whole grain tortillas, 8 inch

If using dried beans, soak them overnight then drain and rinse. Cover with water, bring to a boil and then cook over low heat until tender, 30-45 minutes. Drain.

Heat the oil in a large skillet over medium-low heat, add onion and saute for a couple of minutes then add ginger, garlic and spices and cook a few minutes longer. When onions are limp, add celery and peppers, and thyme.

While this is cookiing, bring water to boil in another saucepan and add sweet potatoes. Reduce heat and cook until tender.

Combine the cooked, drained beans and sweet potatoes with the vegetable mixture and add orange juice concentrate* and peel. Season to taste.

Preheat oven to 350- degrees and lightly oil baking dish.

Fill each tortilla with 314 cup of the bean/vegetable filling. Tuck side ends in and roll from bottom to top. Place seam side down in baking dish. Tightly cover and bake for 15-20 minutes.

Top with salsa, guacamole or a slice of avocado, and fresh cilantro.

Tip:  to make concentrate, simmer 1 cup orange juice until reduced to 1/4 cup.