Ingredients:

1 large sweet potato

1/2 C uncooked brown rice

1 C salsa

1 C fresh spinach

1 can black beans, drained and rinsed

1 can refried beans

¼ t onion powder

¼ t chili powder

¼ t ground cumin

8 whole wheat tortillas

Guacamole for serving

Vegan sour cream for serving (see recipe under sauces)

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Directions:

Bake sweet potato and mash. (Bake, wrapped in foil, in a 425F oven for 45 minutes)

Cook the rice.

 

In a large skillet, add rice, sweet potato, salsa, spinach, refried beans and black beans. 

Heat over medium then add spices and stir.

 

On lightly buttered fry pan put down one tortilla, top with mixture and then another tortilla. Cook on each side until crispy. 

 

Cut into triangles and serve with guacamole and salsa.

 

This recipe makes double the filling. Freeze the other half for another day!