I have posted this recipe before, but I just made this burrito again and was reminded of HOW GOOD it is! Plus the original picture I took was awful and my photography equipment and skills have improved just slightly since then (thanks to my wonderful fiancé).

A few notes on this awesome burrito mixture.

1. This makes a TON of food. So seriously, if you don’t have a huge pan or you don’t want to be eating this for 9 days straight, 1/2 the recipe. For real.
2. You can consume this stuff so many ways!
a. As a traditional burrito
b. As a taco (as pictured)
c. As a taco salad (my favorite way). Just add to the top of a green salad.
d. As nachos! Throw some of this on tortilla chips, lace with vegan cheese, microwave and enjoy!
e. On its own. Just eat a big ol’ bowl of it!

I am working on making some foam rolling videos that I will have up next week.

AND I’m going to post a new workout.

AND I am going to post a really yummy (not low sugar) valentine treat recipe.

Until then, here is that burrito recipe…

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!

Sweet Potato and Black Bean Burritos
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 pan over medium heat. Add the olive oil and yams to the pan 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.