Preheat oven to 425. While waiting for the oven to heat up, wash and dry your sweet potatoes then prick the skins with a fork. When oven has pre-heated, place potatoes on the middle shelf (I like to place them on foil so I don’t have to clean the rack after cooking). Set timer for 30 minutes.

While the sweet potatoes roast, slice your summer squash and steam until soft. One steamed, season with salt and pepper and set aside in a bowl.

Next, rinse black beans and place in a separate bowl. Stir in cumin, garlic powder, and red pepper flakes. Set aside.

After 30 minutes, turn sweet potatoes over and cook an additional 20-30 minutes until soft.

Remove sweet potatoes from oven and allow to cool slightly. Once cool enough to handle, remove skins from sweet potatoes and place in mixing bowl. Mash sweet potatoes with salt and pepper to taste.

Finally, assemble burritos. Spread about 1 tablespoon of BBQ sauce over tortilla. Top with an overflowing 1/3 cup of mashed sweet potato, few spoonful’s of beans, and a few slices of summer squash. Drizzle another tablespoon of BBQ on top then roll burrito to close. Cover with foil then repeat with remaining 5 burritos.

Store burritos in fridge up to 1 week or in the freeze for up to 3 months.