Sweet Potato Black Bean Burritos

We made these during our cooking class yesterday. These burritos freeze well making for a quick single serving lunch or dinner.  
(yields 8 burritos depending upon how big you make them)
2 large yams, peeled and chopped
1 med zucchini, diced or grated
1 med onion, diced
1 can black beans, drained and rinsed
1 cup corn kernels
½ cup chopped cilantro
4 cloves of crushed garlic
juice of 2 limes
2 tbsp cumin
salt and pepper to taste
1 tbsp olive oil

Place yam in pot and cover with water. Bring to a boil and cook until tender.

Heat olive oil in a large skillet. Cook onion and garlic until golden and fragrant. Add zucchini, beans and corn. Cook over medium heat 5 minutes. Add cumin and a salt and pepper. Cook one more minute.

Mash sweet potato and combine with other ingredients. Add lime juice at the very end. Adjust seasonings as needed.

Fill whole-wheat burrito shells with about 3/4 cup of the filling.

Place in on a baking sheet and cover with tinfoil. Bake 40 minutes in pre-heated 350 F oven. Take foil off for last 5 minutes.

Serve with fresh salsa and plain yogurt or avocado.

Enjoy.