Instructions: Peel the potato; cut into 1/2-inch cubes. Spray a large nonstick saucepan. Heat pan on a moderate setting. Add the potato and diced onion. Season with a pinch of salt and pepper. Saute for 4 to 5 minutes, or until the vegetables begin to soften. Meanwhile dissolve the mole mix in the hot water. Add the bouillon granules (if using). Add this liquid to the potatoes; Stir. Cover the pan and cook on medium for 10 minutes: add water or reduce heat to prevent burning. The potatoes should be fork tender in 10 to 12 minutes.

When tender, add the mixed vegetables. Sprinkle the burrito seasoning mix on top. Stir to combine. Reduce heat and cook to thoroughly warm the vegetables (about 7 minutes on a low setting). Meanwhile warm the tortillas. Serve filling, accompanied by tortillas, chopped cilantro, and cheese. To wrap; sprinkle cheese on a tortilla, top with cilantro; top with the sweet potato mixture; dab with yogurt.

C&W frozen vegetables: The Ultimate Southwest Blend - The sweetest golden corn, mild Poblano chilies, mellow roasted red peppers and savory roasted onions are artfully blended with hearty black beans. See: http://www.c-wvegetables.com/products/288op.html

NOTES : Spicy sweet potato with black beans, corn, and colorful bell peppers! Stewed and soft and folded into a white corn tortilla. Its comfort food. Add leftovers to a tomato rice soup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.