Total Time: 45 min
Yields: 7-9 servings

Ingredients

whole wheat or potato tortillas
4-5 medium-sized sweet potatoes
1 1/5 T. olive oil
1 avocado, sliced
8 oz. cooked kidney beans (if using canned, make sure they have no added salt and are drained and rinsed)
8 oz. cooked black beans (if using canned, make sure they have no added salt and are drained and rinsed)
2 tomatoes, seeded and chopped
1 onion, chopped
1 bell pepper, chopped
5 oz mushrooms, sliced
2 cloves of garlic minced
3/4 tsp cumin
1 tsp. oregano
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. pepper

Instructions

• Preheat oven to 400 F.

• Chop sweet potatoes into 1-inch cubes and put them in a bowl.

• Add the spices.

• Toss well and transfer the sweet potatoes onto a lined baking sheet.

• Bake for 30 minutes or until golden brown.

• While the sweet potatoes are in the oven, chop the veggies.

• Heat half of the oil in a skillet and add the onion, pepper and mushroom.

• Cook on medium heat for 5 minutes.

• Add the tomatoes and cook for a an additional 2 minutes.

• Brush both sides of each tortilla lightly with olive oil. Cook the tortillas for 15 seconds per side until lightly browned in a skillet or on a griddle.

• Fill each tortilla with the veggie mixture, beans, sweet potatoes and avocado and roll it up.

• The mixture can be frozen for up to two weeks