Sweet Potato and black bean burritos

This was a delicious and very filling meal. It was very well received by the Very Tolerant Boyfriend and will definitely be made again.

We de-veganised ours with a scattering of cheese,  but this could easily be left out.

Take two sweet potatoes, peel and cut into bite sized pieces.  Shake with a tablespoon of oil and scatter over a pinch of chilli flakes.  Roast for 35 to 45 mins at 180C or until soft.

While the sweet potato is in the oven make the sauce.  Dice a red onion and soften in a little olive oil.  Add in 2.5 tsp of cumin and 1 tsp of paprika and a diced red pepper and cook until soft.  Add a tin of chopped tomatoes, a tin of black beans and a cup of sweetcorn.  Cook together until it has reduced to a thick sauce.

Take a wholemeal wrap and place pieces of the sweet potato down the centre.  Spoon the sauce over this and if you want sprinkle with a little sauce. Fold the edges in and roll into a burrito.