"Ground Beef", Sweet Potato and Spinach Burritos with Green Chile Sour Cream Sauce

(Scaled to make 2 servings:

Adjust ingredients to suit your family or gathering)

Set oven to 350 and get out a Pyrex glass baking dish

 Burritos

2 Flour Tortillas
1 c. Morningstar "Beef" Crumbles, thawed in microwave and mixed with 1 TBSP Taco Seasoning
1/2 c. Frozen Spinach, thawed in microwave
1 Large Sweet Potato, pierced and microwaved until soft - remove skin and mash

In a skillet sprayed with cooking spray, combine all above ingredients except flour tortillas

Once it is all heated through, spoon mixture evenly between 2 tortillas and fold and roll into burritos

Spray Pyrex glass baking dish with cooking spray and lay the folded burritos in it

Green Chile Sauce

In a measuring cup whisk together:

1/2 c. Sour Cream (we use Tofutti vegan sour cream)
4 oz. can Diced Green Chilies
Sprinkle in some salt, pepper, garlic and cumin

Pour sauce over burritos in Pyrex pan

Bake burritos at 350 for 15 min.

Serve on a bed of salad with chips and salsa/guacamole or Spanish/Mexican rice