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SERVES:
makes 6 burritos

INGREDIENTS:

6 whole grain 10-inch burrito shells

1/2 cup brown rice cooked according to directions (see hints below)

1 1/2 cups 1/2-inch diced peeled sweet potato
1 1/2 - 2 cups small broccoli florets

1 15-ounce canned black beans (low sodium if possible)
1 small clove garlic, minced
1/2 tsp ground cumin
1 Tbs olive oil for sauteing garlic

4-ounces grated cheddar cheese (low fat if possible)

fresh tomato salsa for serving on the side

PROCEDURE:

Cook 1/2 cup brown rice according to directions. You'll need to plan ahead a little bit because that takes a while to cook, but you could use faster cooking white rice. (See hints below)

Once the rice is almost done, steam 1 1/2 cups of 1/2-cubed sweet potato in a cup of water with a lid in one pan on the stovetop.

Meanwhile, saute 1 minced clove of garlic in a little olive oil in another pan for a minute or so. Then add one 15-ounce can low sodium black beans, add 1/2 tsp ground cumin and cook that along to reduce the liquid.

Once the sweet potato has started to soften up, add 1 1/2 - 2 cups of small broccoli florets to that pan and put the lid back on top.

Once the liquid has reduced in the black beans, turn the heat off on that and, once the broccoli is nice and soft, drain that really well and it's time to assemble the burritos.

Add about 1/4 - 1/3 cup rice and an equal amount of black beans to the burrito shell. Top that with some of the sweet potato and broccoli and grated cheddar cheese and roll it up.

HINTS:

You will probably need more liquid than the directions call for to cook such a small amount of rice. Keep your eye on it and add more as you need to.