Spicy Sweet Potato & Black Bean Burrito

Directions

1. Wash and dry all fresh produce.
2. Dice the onion and bell pepper into small pieces, and mince the cilantro leaves after removing the stems.
3. Heat a large pot over medium heat and swirl in a little oil to coat the bottom.
4. Add the onion and bell pepper to the pot and cook, stirring often, until softened, about 3–4 minutes.
5. Peel and dice the sweet potato, then add it to the pot along with the broth; bring to a boil and simmer until the potatoes are fork-tender, about 10 minutes.
6. Drain and rinse the black beans in a colander and set aside to drain further.
7. Grate the cheddar and finely chop the cilantro leaves.
8. When the potatoes are tender, drain the vegetables, return them to the pot on low heat, then stir in the beans, cheddar, cilantro, yogurt, and spices; remove from heat.
9. Warm the tortillas on a flat surface, divide the filling between them, fold in the sides, and roll tightly.
10. In a large skillet over medium-high heat, add oil and swirl to coat. Place the burritos seam-side down and cook 2–3 minutes per side until the shells are golden and crisp, then remove and cut in half to serve.