Cuban Spiced Burritos

Categories:
Mexican, VE Chili Seasoning, VE Corriander, VE Cuban Seasoning, VE Cumin
VE Minced Garlic

2 single sweet potato; cut in 1/2 inch cubes
2 teaspoon VE Minced Garlic
3 tablespoon olive oil
2 teaspoon VE Chili Seasoning
1 twist VE Pepper
1 twist VE Salt
2 teaspoon VE Cumin
2 teaspoon VE Corriander
1 teaspoon VE Cuban Seasoning
19 oz black beans; drained
4 single chicken breast
2 cup monterey jack cheese; grated
1 medium onion; diced
10 single tortilla shells

Place sweet potatoes on parchment lined bun pan. Drizzle with 1 Tbsp olive oil and sprinkle with VE Cuban Seasoning and half each of VE Sea Salt & Pepper. Roast for 20 minutes. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same pan as potatoes and return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Cut chicken into ½" cubes. In large skillet, heat remaining oil over medium high heat. Add onions, garlic and remaining spices & cook for 5 minutes. Add diced chicken, sweet potatoes and beans. Cook, stirring for 2 minutes. Stir in cheese. Divide among tortillas and roll up. Serve with sour cream, VE Salsa and guacamole.