African Sweet Potato & Black Bean Burritos

Makes 6 Burritos

	1 T oil
	½ cup chopped onion
	1 garlic clove, minced
	3 T. chunky peanut butter
	1 t. cumin
	½ t. cinnamon
	¼ t. ground red pepper (cayenne)
	3 or 4 sweet potatoes, cooked, peeled and cut up
	1 (15 oz.) can black beans, drained

6 (10-inch) flour tortillas

	¾ cup thick and chunky salsa or picante sauce
	6 T. sour cream
	¼ cup chopped green onions
	2 T chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Stir in peanut butter, cumin, cinnamon and ground red pepper; mix well. Add sweet potatoes and beans; mash slightly. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
Meanwhile, heat tortillas according to package directions.
To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling.