Sweet Potato Bean Burritos with Avocado Rice

Pierce the potatoes with a fork on all sides.  Drizzle the olive oil evenly over all three. Roast for 1 hour or until the potatoes can be easily pierced with a fork.

Remove the potatoes from the oven and open the foil packages. Let cool until cool enough to handle. Cut each potato in half, and using a spoon, scoop out the flesh and transfer it to a bowl.

Add the garlic, butter, cumin, chili powder, coriander and the remaining salt to the bowl. Mash the potatoes until smooth.

Place the avocado, garlic, jalapenos, lime juice, cumin, and the remaining salt in a large bowl. 

Using a fork, mash the ingredients into a smooth paste with a few chunks.

Pour the hot rice over top of the avocado mixture and toss to coat. Keep warm until ready to serve.

Stir in the beans, oregano, salt, and cumin.  Add the honey and water and bring the mixture to a boil and reduce to a simmer. Let the beans simmer for about 10-15 minutes.

Take a tortilla and add a large spoonful of the sweet potato mash, the avocado rice, and the black beans to the center. Add a sprinkling of the shredded cheese.

Sweet Potato Bean Burritos with Avocado Rice