It Inspired Me

  Ingredients 1   tablespoon   olive oil 2   cups   peeled and diced sweet potato 1 1/2   teaspoons   chili powder 1   teaspoon   ground cumin 1   teaspoon   dried oregano 1/2   teaspoon   smoked paprika 1/4   teaspoon   garlic powder Salt and pepper to taste 4   ounces   diced green chiles 1/2   cup   salsa or salsa verde 2   cups   cooked brown rice 15   ounce   can low sodium black beans,   drained and rinsed  2   tablespoons   chopped cilantro Juice of a lime 1/2   cup   shredded cheddar, colby jack, or monterey jack cheese Instructions Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the ...

3 burrito tortillas 2 1/2 cups chopped sweet potato  1 cup black beans, drained 1 cup corn, drained 1 small yellow onion, diced 1/2 cup shredded Mexican cheese (or more depending on preference) 1 tbsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp sea salt 1/4 tsp pepper 1 tbsp avocado oil Heat up sweet potato (I like to use smaller ones for smaller chunks of sweet potato) in the microwave for 1.5 minutes before cutting. Allow to cool down before chopping.  Heat up 1 tbsp avocado oil. When heated, add sweet potato to saute. Once you've sautéed the sweet potato for a couple minutes (they will start to brown) add black beans, onion and corn. Add in spices: sea salt, cumin, chili powder, garlic powder and pepper. Adjust seasonings to taste! Lay out burrito tortilla and add sweet potato black bean mixture. Top with shredded mexican cheese and roll into a burrito. Place back on the stove to heat up on both sides. If you're going to prep these, be sure to let them cool dow...