Spinach, Corn & Sweet Potato Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 can refried beans (could use fat-free)
1/2 c. water
1 can fire roasted tomatoes, loosely drained
2 cup fresh spinach, chopped
1 can white corn, drained
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (2 medium sweet potatoes)
12 (10 inch) flour tortillas, warmed (I used the Tortillaland variety from Costco)
1 c. shredded Monterey Jack cheese

Directions
1.Preheat oven to 350F.
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Add tomatoes. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add sweet potatoes, corn and spinach.  Stir well.
3. On top of each tortilla, put 2 TBS. refried beans, sweet potato mixure and a sprinkle of cheese. Fold up tortillas burrito style, top with cheese, and place on a greased baking sheet.
4.Bake for 15 minutes.  Serve warm with sour cream, lettuce and avocado.