Sweet Potato and Black Bean Breakfast Burrito with Avocado Crema

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 0.5 Red Onion
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 4 Large Flour Tortillas
• 2 Avocado
• 2 tbsp Lime Juice
• 0.25 cup Cilantro
• 0.25 cup Dairy-Free Yogurt
• to taste Hot Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel the 2 medium Sweet Potatoes and cut them into 1.27 cm cubes. In a medium bowl, toss the diced sweet potatoes with the 1 tsp Chili Powder and the 0.5 tsp Cumin until evenly coated.
3. 3Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the sweet potatoes are fork-tender and slightly caramelized.
4. 4While the sweet potatoes roast, prepare the avocado crema. In a blender or food processor, combine the 2 Avocado (pitted and scooped out), the 2 tbsp Lime Juice, the 0.25 cup Cilantro, and the 0.25 cup Dairy-Free Yogurt. Blend until the mixture is smooth and creamy.
5. 5When the sweet potatoes are almost done, warm the 4 Large Flour Tortillas one at a time in a dry skillet over medium heat for 15 to 20 seconds per side, until soft and pliable.
6. 6Evenly divide the roasted sweet potatoes, the 1 can Black Beans (drained and rinsed), and the 0.5 Red Onion (finely diced) among the warmed 4 Large Flour Tortillas. Spoon a generous amount of the prepared avocado crema over the filling in each tortilla.
7. 7Fold each tortilla into a burrito. Serve immediately with the Hot Sauce, if desired.

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