Yam and Black Bean Burritos

This is my new favourite batch cook for weekday lunches! It's easy, filling, healthy and delicious. I like to serve it with a little avocado and salsa, but there is so much flavour that it's just fine on it's own. (This is the only Mexican-like food I have EVER seen Christopher eat without loads of sour cream and cheese!)

Adapted from Moosewood Restaurant Low-Fat Favorites:
(Serves 4 to 6) :: Prep time 35 minutes :: Bake time 30 minutes

5 cups peeled cubed yams
4 tsp ground cumin
4 tsp ground coriander
4 1/2 cups cooked black beans (three 15 ounce cans drained)
2/3 cup lightly packed cilantro leaves
2 tbsps fresh lime juice
1 tsp salt
8 eight inch flour tortillas (I endorse Grimm's Flaxseed - yum!)

Preheat oven to 350.

Place yams in medium saucepan with salt and water. Cover and bring to a boil, then simmer until tender (about 10 minutes). Drain and mash. Add cumin and coriander. Set aside.

While yams are simmering, mash black beans (I like to leave them somewhat whole to add a bit of texture). Mix in cilantro, lime juice and salt. Combine yam and black bean mixtures.

Lightly oil large baking dish. Spoon about 2/3 to 3/4 cup of filling in the center of each tortilla, roll it up, and place it (seam down) in the baking dish. Cover tightly with foil and bake for about 30 minutes.

Enjoy!