INGREDIENTS
1 cup diced red onion
1 Tbsp. olive oil
1 cup fresh baby spinach
1 Tbsp. minced garlic
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 14.5-ounce can diced tomatoes
1 cup baked sweet potato, peeled and cubed
1 cup cooked black beans
8 9-inch flour tortillas
PREPARATION
• In a large skillet over medium-high heat, saute the red onion in the olive oil until browned, 3 to 5 minutes. Stir in the spinach and cook 1 minute.
• Add the minced garlic, chili powder, ground cumin and kosher salt and cook 1 minute. Add the diced tomatoes with juices, sweet potato and black beans. Cook until heated through.
• Divide the sweet potato-black bean mixture evenly between the tortillas and roll into burritos.
This article appears in December 2017.