Black Bean and Sweet Potato Burritos (vegan)

We say sweet potato but we really mean yam. I think sweet potato has a better ring to it than YAM. So even though I call these sweet potato burritos, you really need to get yams. Jewel yams to be exact. Now you know!

This burrito mixture is so yummy, so easy to make and so CHEAP to make! It makes a lot of filling but I like to cook all my food for the week at once and this gives me lunch for a week plus extra. So if you don’t want this much or if you don’t have a huge skillet 1/2 this recipe. I like to eat it plain but you can put it in a tortilla or jazz it up with some guacamole. Go crazy!

Adapted from ohsheglows.com
1 tablespoon olive oil
2 pounds of yams, peeled sand diced into 1/2 inch chunks
3 cups cooked brown rice
2 sweet onions, chopped
4 cloves garlic, minced
2 red peppers, chopped
2 tsp salt, or to taste
1 tablespoon ground cumin
1/2 tsp cayenne pepper
2 15-oz cans of black beans
Preheat a very large skillet over medium heat. Add the olive oil and yams to the skillet and stir them around. Let the yams cook for about 5 minutes while you prepare the rest of your ingredients.
Add the onion and garlic to the yams, cook for about 5 more minutes stirring occasionally. Add the seasonings and cook for 1 more minute.
Add the chopped red pepper, black beans and rice and sauté for another 10 minutes on low or until the yams are easily pierced with a fork.
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