Black Bean and Sweet Potato Burritos

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• One can black beans, drained and rinsed
• 1 cup vegetable stock
• 2 garlic cloves, minced
• Seasonings to taste: ground mustard, cinnamon, cayenne pepper, salt
• 4 large tortillas
• 1 cup shredded mozzarella (optional)
• ½ cup sour cream (optional)
• A couple handfuls of baby spinach

Boil the sweet potatoes in a large pot of salted water. In the meantime, sauté the onions in olive oil until translucent. Add the garlic when the onions are nearly finished. Add the black beans, vegetable stock and seasoning. Simmer, uncovered, over medium-high heat until the stock is absorbed.

Warm the tortilla shells (sprinkled liberally with cheese).

Drain the water from the sweet potatoes and set aside. When the beans are finished add the potatoes and stir.

Divide the potato and bean mixture among the four tortillas. Top with baby spinach and sour cream, roll up and dive in.