Today was a crazy day. Had to get up and get a leaky tire fixed (darn potholes!), then I ran to the grocery, and then rushed over to yoga. Yoga was kind of distracted today because we had a sub instructor, but I really liked her. Then I came home and made creamed spinach for lunch. Then a run in the glorius sunny weather, snack, and bike. PHEW! So I decided to make something yummy for dinner. Actually I decided that yesterday shortly after I hit the pothole and thought I had lost my tire and was going to have to go into debt (further) to buy a new one.

So, a while back I went out to dinner with my BFF from high school and her mom. We went to a nice little bistro where I had SWEET POTATO BURRITOS. At first I was like, EW, but I was intrigued so I ordered them. And LOVED them! I knew I had to make them.

Here is what I used: black beans, yummy yummy Garden Fresh salsa in Wild Mild, Sargento mexican cheese blend, half of that monster sweet potato, and those strange but delicious light olive oil and rosemary tortillas. I ended up ditching that spinach.

What you do is, cook up the sweet potato until its tender - I did mine in the microwave, because, lets be honest, I don't like to wait an hour to do it in the oven. Mash that sucker up with nutmeg, cumin and cinnamon. Spread it on a tortilla that has been Pamed on both sides. Actually, I made two burritos, so I used about a cup of mashed sweet potato, and 1/2 cup black beans. Put rinsed and air dried black beans over top, then about 1/4 cup cheese per burrito, and about 2 tablespoons salsa on each burrito. Wrap 'em up, put 'em on a Pamed baking sheet, and bake at 350 for 13 minutes. And there they are! So delicious. I devoured both of those burritos. My nutrition tracking program told me the two burritos were about 341 calories each. Pretty much making them both SUPER delicious and SUPER nutritious. A recipe well made and enjoyed if I do say so myself :-)