Sweet Potato & Black Bean Burrito Bake Recipe

2-3 large sweet potatoes
1 small onion, diced (optional)
1 lime (optional)
1 can black beans
1 can chopped green chilies
1 can chopped black olives (optional)
1 jar salsa (16 oz. jar)
1 pkg shreaded Mexican blend cheese
1 pkg burrito seasoning mix
1 Pkg flour tortillas (we use low carb whole wheat ones)

Directions:
Peel and dice the sweet potatoes. Boil until tender. Drain and mash.

While your potatoes are cooking, saute your onions. I use a non-stick pan, so I don't bother adding any cooking oil or anything. If you use a regular pan, you could use vegi-oil or cooking spray.

Once the onions are nice and brown-yummy-goodness, add your black beans (drain and rinse them first), can of green chilies, your mashed sweet potatoes, a cup of water and the burrito seasoning. Stir all together and cook until most of the liquid is gone. Add in the juice from one lime (not necessary, but so tasty!)

In a 9x13 pan (I find glass casserole dishes work best for this) Put down a couple tablespoons of salsa. This will help keep the tortillas from sticking.

Put down one layer each of tortillas, sweet Potato mixture, chopped black olives, salsa, then cheese. Repeat until your ingredients are gone, or until you reach the top of your dish. (Leftovers freeze well, believe it or not, so the extra filling and tortillas can be made into homemade, heathy frozen burritos.)

In the oven it goes! 350 degrees for 20 minutes or so.

I've made this with chicken, too. I just added it to the mix with the sweet potatoes and black beans. This is one of Josh's favorites, and mine, too!

Let me know if you make it and how it turns out.