Spiced Black Bean and Sweet Potato Burritos

Ingredients

• 600 g sweet potatoes
• 400 g tinned black beans
• 4 large flour tortillas
• 2 tsp ground cumin
• 2 tbsp chipotle paste
• 200 g tinned chopped tomatoes
• 80 g baby spinach
• 1 lime
• 2 tbsp olive oil

Method

1. 1

   Peel and dice the sweet potatoes into 2cm cubes. Toss with olive oil, cumin, salt, and pepper, and roast at 200°C (fan 180°C) for 25 minutes until tender.

2. 2

   Meanwhile, heat the chipotle paste in a pan, add the drained black beans and chopped tomatoes, and simmer for 10 minutes until thickened.

3. 3

   Stir the roasted sweet potato and baby spinach into the bean mixture. Cook for 1 minute until the spinach wilts. Squeeze over lime juice.

4. 4

   Warm the tortillas briefly in a dry pan or microwave.

5. 5

   Spoon the filling along the centre of each tortilla, fold in the sides, and roll tightly into a burrito.

6. 6

   Toast the burritos seam-side down in a dry frying pan for 2 minutes each side until golden and crisp. Serve immediately.