Chipotle Sweet Potatoes & Black Beans

Another easy roasted veg meal, with minimal work required other than chopping the sweet potatoes.

Chipotle Sweet Potato & BBQ Black Beans Burritos- VegWithMandy.com

also see Gluten- free variation below

Serves 2-3

Preheat oven to 375F. 

Line baking sheet with foil. Mist with cooking spray. 

Set aside.

In a large bowl or ziploc, place:

• 1 large sweet potato, peeled, cubed (~dime sized diameter) 

• 1-2 Tbsp olive oil.

Make sure all potatoes are lightly coated with oil.

Place potatoes in a single layer on lined baking sheet. 

Dust lightly with:

• Chipotle powder*

• salt (if desired)

Roast at 375F x 25-30 min until tender. 

Let cool.

When potatoes almost done, place in bowl:

• 15 oz can black beans, drained, rinsed. 

• 3 Tbsp BBQ sauce of your choice.

Microwave 1-2 min. Stir.

To serve, layer:

• Tortillas** 

with sweet potatoes + BBQ black beans,

• Guac*** or Avocado and:

• Romaine, chopped, washed, rinsed 

Variation- Instead of placing ingredients in a wrap, omit the tortilla, and serve them over a bowl of lettuce. (**Gluten-free option, if you don’t have GF tortillas. As always, check labels of all ingredients carefully, if your diet requires.)

Notes: *Chipotle powder can overpower if you're not careful. The first time you make the recipe, start with sprinkling only a small amount on potatoes; add more the next time, if desired and if you tolerate heat.

***Store bought (single serving cups if you don't think you'll finish a larger container before it spoils, or try my Lazy Guac. Or just use plain Avocado.