4 large sweet potatoes
1 Tbsp cumin
2 tsp. chili powder
salt to taste
6 large whole-wheat tortillas
2 c. cooked lentils
1 c. salsa
2 c. daiya cheese, shredded
Roast sweet potatoes for 1 hour at 425. Remove from oven (leaving oven on). When potatoes have cooled enough to handle, peel and mash.. Add cumin, chili powder, and pinch of salt; mix well and set aside.
Spread down middle of tortilla, a few Tbsp of sweet potato mixture and a few Tbsp cooked lentils. Add 1 Tbsp salsa and sprinkle of cheese to taste. Roll up bottom third of tortilla, fold in sides, then roll up tortilla rest of the way. Place burritos in oiled baking dish. Repeat with remaining tortillas, making sure to pack burritos tightly together in dish. Sprinkle any remaining cheese over tops of burritos and bake 10 min until cheese is melted.
