2 Tbsp olive oil
1 large yam or sweet potato, peeled and cut into 1/2-in pieces
1 medium red onion, half chopped and half thinly sliced
1 15.5 oz can black beans, rinsed
2 tsp. chopped chipotle peppers in adobo sauce *
1 small bunch spinach, thick stems discarded, leaves coarsely chopped
6 oz. Monterey Jack cheese, coarsely grated
4 large flour tortillas (I used whole wheat)
1. Heat 1 Tbsp. oil in a large skilled over medium heat. Add the yams, chopped onion, and 1/2 tsp. salt and cook, covered, stirring occasionally, until tender, 10-12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, about 2 minutes.
3. Divide the cheese and potato-bean mixture among the tortillas and roll up to form burritos. Wipe out the skillet, add remaining olive oil and heat over medium heat. Cook the burritos, seam side down first until golden brown, 2-3 minutes per side. Serve with sour cream and lime wedges.
*This adds a nice smokey flavor with a little spice. If you like more spice you can add more. If you don't feel like buying a can just to use a small amount you could substitute a small amount of hot pepper or red pepper flakes. Or, I just chopped the remaining peppers, divided the pieces and sauce among the sections of an ice cube tray (this was a tip listed on the recipe). Once frozen, transfer to a freezer-safe container. You can save them to add to chili, soups, or stews)