Sweet Potato Burrito Smothered In Avocado Salsa Verde

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
104%
CHOL
27%
SOD
100%

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Ingredients for 4 servings

2 medium sweet potatoes

1 1/2 to 2 tablespoons extra-virgin olive oil

1/2 teaspoon cumin

1/2 teaspoon smoked hot paprika (or chipotle powder)

1/4 teaspoon cayenne

sea salt and black pepper

4 to 6 whole wheat tortillas

2 roasted red peppers (I used jarred)

2 cups cooked black beans or 1 can black beans, rinsed and drained

1+ cup shredded Jack cheese

2 ripe avocados from Mexico

1 cup mild salsa verde, jarred

2 garlic cloves, roughly chopped

1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped (optional)

1 lime, juiced

1/4 cup packed cilantro leaves

up to 2 tablespoons water, to thin as necessary

sea salt, to taste (optional)

1 1/2 cups chopped romaine lettuce

1 small red onion, finely chopped

finely chopped jalapeño (optional)

sour cream

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