Smashed Sweet Potato Burrito

4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

From The Happy Herbivore

Chicken, Rice, Green Chili, Black Bean Casserole

1/3 cup Brown Rice, cooked in 1 cup veggie broth
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste

Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.

By Darlene Barton