Sweet Potato-Bean Filling: In a saucepan, cover sweet potato with sstock. Bring to a boil over high heat. Cover, reduce heat and simmer for 10 minutes or until soft. Using a slotted spoon, transfer sweet potato to a bowl and set aside.

Add rice to hot stock in the saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 40 minutes or until rice is tender and most or all of the liquid is absorbed.

Meanwhile, in a skilley, heat oil over mediium heat. Add onion and cook, stirring occasionally, for 6 to 8 minutes or until soft. Stir in garlic and cook, stirring frequently, for 2 minutes. Remove from heat. Add black beans and coarsely mash with a potato masher.

In a large mixing bowl, mash banana with reserved sweet potato. Add onion-bean mixture, cooked wild rice, hot peper flakes and salt and pepper, to taste.

Heat 1 tbsp of olive oil in a skillet and wrap1-2 spoonfulls of bean mixture in a torilla, then cook in oil for ~5 minutes on each side.