Great Seasonal Recipe #1: Black Bean & Sweet Potato Burritos

3 cups sweet potatoes, peeled and diced
1 yellow onion, chopped
2 cloves garlic, minced
1 sweet red or green pepper, chopped (optional)
2 cups swiss chard, chopped, stems removed (also optional--save the stems for soups or stir fry)
1 can black beans, drained and rinsed
1T cumin (or more, if you like)
1/2 t ground cinnamon
1/2 t ground mace
salt & pepper to taste
shredded cheddar
8 flour tortillas

Saute first 5 ingredients in 1 or 2 tablespoons of olive oil until they're just tender. (Add a little water or apple juice to keep it from sticking.) Add the black beans and spices and heat through. Spray a large baking dish w/non-stick spray, then roll up some bean/veggie saute and some cheese into each tortilla & bake at 350 for 25-30 minutes. Cover the pan w/foil if you like your burritos soft, leave uncovered if you like the tortillas to have a slight crunch.

(Recipe courtesy of Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less, by Mary Beth Lind and Cathleen Hockman-Wert.)