Yam, Kale, and Quinoa Baked Burritos

On the inside:

1 onion
4 cloves (or eight) of garlic
1 large yam/sweet potato (the orange one)
1 pimento pepper (or any sweet pepper really)
1 cup of kale
3 tomatoes (today we used one red, one orange and one yellow)
1c of cooked quinoa
1tbsp of coconut oil
1tbsp of cumin seeds
1tsp of smoked paprika

Chop all of the veggies similar in size. Place the oil, onion, garlic, yam, pepper, smoked paprika and cumin seeds into a pan and let them sizzle for about ten minutes. Add in the kale, tomatoes and quinoa and let those dance for another ten minutes. You could add in shredded chicken at the end too too! Remove from the heat and set aside until coolish.

Once it has cooled, place about half a cup in the center of a brown rice tortilla shell or an organic whole wheat shell. Fold the edge closest to you over the filling and tuck it in nice and tight. Tuck in the ends and finish the roll up.

Place into a baking dish with this following in the bottom:
1c of tomato sauce
1tsp of ground cumin
1tsp of smoked paprika
1/2tsp paprika
1/2tsp of turmeric

Mix the above together for a great, tasty sauce that your burritos will bathe in. Top these with some cheese - choose your flavor - and bake in a moderate (350) oven for about twenty to thirty minutes. Serve with some homemade salsa and a few avocado slices.

(Recipe adapted from Simply Dish)