Mexican cuisine is one of my favorites. I try to add green veggies to all of my meals to make it as nutrient dense as possible and these Kale and Sweet Potato Burritos do just the trick. I try and use fresh beans and soak ahead of time but if you are in a rush just used canned but make sure the can is BPA free. These are a great Sunday batch cooking recipe to use and save for meals all week. Just freeze the leftovers and you are ready for the week ahead!
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