Many evenings, I'm in a rush to get dinner on the table. Here is a simplified version of my burrito that is quick, easy and also delicious. It's one of my Go-To dinners when I'm pressed for time! The leftover sweet potato mash and black beans are also great salad toppers for lunch the next day.
Preheat oven to 400 degrees F.
Wash and scrub sweet potatoes well. Cut sweet potatoes in half long-wise. Drizzle avocado oil on top. Season with salt and pepper, to taste. Bake in oven for 40 minutes. Scoop out flesh and mash with a fork. This a great do ahead step!
Rinse rice in a fine mesh sieve. In a small pot, put brown rice and water. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Turn off heat and allow rice to sit covered and undisturbed for another 10 minutes.
Rinse and drain black beans well. In a small pot, put beans and season with salt. Heat over medium heat. Remove from heat and add cilantro.
To assemble burritos, put a tortilla on a plate. Spread sweet potato mash on top of tortilla. Add rice, beans, avocado, salad greens, your favorite salsa and cheese (if using). Fold tortilla sides in, then roll into a burrito.
Source: Tracy Bechtel Wellness