Mexican Grain Bowl

• 2 cups black beans + rice + corn
• 4 large handfuls of arugula
• 1 lg sweet potato, peeled, cubed
• 3-4 tbs olive oil
• 2 tbs lime juice (1 lime)
• 4 large flour or corn tortillas
• 1/4 cup cheddar cheese or mexican cheese, grated
• 1/4 cup chipotle sour cream
• 2 lg avocados
• salt
• pepper

Directions:

1. Prepare the black beans + rice + corn recipe.
2. Make the chipotle sour cream.
3. Heat the oven to 425 degrees.
4. Toss the sweet potatoes with 2 tbs olive oil, salt and pepper.
5. Cook for 25-30 minutes, flipping halfway, until cooked through and carmelized.
6. Combine the arugula, 1 tbs lime juice, 1 1/2-2 tbs olive oil, and a pinch of salt.  Toss in the cooked sweet potatoes.
7. Add the avocado, 1 tbs lime juice, and 1/4 tsp salt to a bowl and mash / stir.
8. Heat a panini maker (or skillet on stove) and cook cheese quesadilas (2 tortillas with 2 tbs cheese each) until the cheese has melted and the tortillas are crispy and slightly browned. Cut into quarters.
9. In a large bowl, add the black beans + rice + corn, arugula salad, guacamole (as pictured above).
10. Drizzle the chipotle sour cream over the beans and rice.
11. Serve with a cheese quesadilla wedge.