Black Bean & Sweet Potato Burritos with Goat Cheese & Spinach

Craving chocolate every minute?  Maybe it’s magnesium you need!  Both spinach and black beans are high in this essential nutrient.  Be sure to tuck the goat cheese between the hot beans and other ingredients so it gets melty and creamy!

Makes 4 burritos

1 (15 oz). can flavored black beans, regular or refried

1 large sweet potato, chopped

¾ tsp. ground cumin, divided

¾ tsp. chili powder, divided

5 oz. baby spinach

½ c. chopped onion

1 clove garlic, minced

2 tsp. olive oil, divided

Salt and pepper to taste

4 large tortillas, corn or flour

4 oz. goat cheese crumbles

Heat oven to 400 degrees.  Chop sweet potato into ¾ inch cubes, toss with 1 tsp. olive oil, ½ tsp. cumin, ½ tsp. chili powder and salt and pepper to taste.  Roast in a shallow baking pan until fork tender, about 20 min.  Meanwhile, heat 1 tsp. olive oil in sauté pan.  Add onions, ¼ tsp. ground cumin, and ¼ tsp. chili powder and cook until onions are translucent.  Add garlic and sauté until garlic just starts to soften then add spinach.  Saute until spinach is wilted and cooked down, being careful not to burn garlic.  Assemble burritos by layering drained black beans or refried beans, then goat cheese, sweet potatoes and spinach mixture.  Serve with your favorite salsa or hot sauce.

Recipe from Outpost Exchange (February 2010)

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