TRI'ing to be FIT: Experimenting in the Kitchen

The past week has been another quiet one, mostly just trying to keep up at work, stay on track with exercising and trying out a few new recipes. Fortunately, I found a couple of "keepers," that were easy to make and delicious!

The first was inspired by some old sweet potatoes that needed to be used.   So, I consulted my cookbooks to find a recipe that I had the ingredients and could use.    To my surprise, I found a great recipe for:

Sweet Potato and Black Bean Burritos: (from Simply in Season)
3 cups sweet potatoes (peeled and diced)
1/2 onion (chopped)
Saute in medium to high heat in 1 TBS oil until just tender.   Add water or apple juice as needed to prevent sticking.
2 cups cooked black beans
1 tsp ground cumin
3/4 tsp cinnamon
1/2 tsp salt
Add and cooked until heated through.
8 flour tortillas
1 1/2 cups shredded cheddar cheese.
Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13 inch baking pan. Lightly spray with olive oil if desired.   Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with salsa, sour cream, and fresh cilantro if desired.