The Union Woodshop's sweet potato burrito - FOX 35 News Orlando

Get this Meatless Monday recipe courtesy of Chef Aaron Cozadd from the Union Woodshop in Clarkston. Visit them online at unionwoodshop.com.

Serves: 4
3 cups - Roast Jalapeno Sweet Potato Mash
3 cups - Black Beans
4 cups - Baby Spinach
2 cups - Meunster  Cheese
4 each - Large Flour Tortillas

Start with hot sweet mash and black beans and place the broiler in your oven on low.
Warm tortillas under the broiler so that they puff up, they will flatten back out when you pull them from the oven.
On the tortilla, spread a layer of sweet mash then a layer of spinach and top with a layer of cheese.
Place back under broiler until everything is melted.  
Roll Burrito top with Sour Cream and Salsa and serve with a side of Spanish Rice.

For the Sweet Mash
2 each - Sweet Potatoes
1 each - Jalapeno, (charred)
¼ cup - Heavy Cream
¼ cup - Butter
1 tbl. - MI. Maple Syrup
½ tbl. - Kosher Salt

Roast sweet potatoes in the oven at 350 until soft through.
While potatoes are roasting char the jalapeno on a grill or open flame.  Chop, or remove seeds and ribs and chop for less heat.
Heat cream and butter in a sauce pan.
Peel potatoes, Mash in a bowl and whisk in hot cream, butter and maple syrup.  Fold in desired amount of jalapeno and season to taste with kosher salt.

For the Black Beans
2 Cups - Dry Black Beans
.25 each - Onion
3 Cloves - Garlic
2 each - Jalapeno
6 Cups - Water
T.T. Kosher Salt

Salt the water to taste, you want it to be salty.
Add the remaining ingredients and bring to a boil.
Simmer until beans are tender, drain off excess water, and reserve some water in the pot to add moisture to the beans.  If water level gets too low before beans are done add more during cooking.