Yam and Black Bean Burritos

From Becky M.

2 large yams
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons seeded and chopped red bell pepper (don’t use the red pepper flakes – it’s too spicy)
1 small jalapeno, diced (I don’t use this)
2 cloves garlic, chopped
1 cup seeded and diced tomato
1 cup tomato salsa
1 teaspoon chile powder
1 teaspoon ground cumin
1 (15-oz) can organic black beans, drained and rinsed
2/3 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
8 tortillas (corn or flour)
Guacamole (optional)
There are two ways you can prepare the yams for this recipe: prick the yams all over with a fork, and bake in the oven at 400 degrees until soft but not mushy; or prick them with a fork and microwave until soft, 5 to 6 minutes on high (time depends on the size of the yams).
While the yams bake, heat a large skillet over medium-high heat and saute the onion in the olive oil until soft, 3 to 4 minutes. Add the red bell pepper and jalpeno, and continue sauteing for another 3 to 4 minutes or until pepper becomes soft. Add the garlic and cook for 1 minute. Peel the yams, cut into cubes, and add to the vegetable mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro, and lime juice. Heat through. Season with plenty of freshly ground pepper and salt.
Heat the tortillas and fill with mixture. Serve with guacamole if desired.