Hey ya'll,

I love to meal prep for my wife and myself and one of my biggest hits has been this lunch burrito recipe I saw posted on the r/EatCheapAndHealthy subreddit about 8 years ago. I've made the following modifications to it:

- 3 tablespoons of butter to mix with the sweet potatoes instead of the one-ish the chef uses.

- canned garlic instead of chopping it fresh because it's so much trouble.

- I like the taste of onions, but not the texture, so I purée one whole onion instead of chopping 4 cups.

- wife is allergic to green peppers, and I'm obsessed with New Mexican food, so I use 3 cups of Hatch green chiles instead of them.

- I cook my own black beans (2.25 cups yields roughly the 56 oz the recipe calls for).

- Turkey bacon instead of pork bacon because I don't like eating poor widdle piggies. =(

- Sriracha has been hard to find lately so I usually just leave it out, and/or kick in some chile or cayenne powder.

Other than that, I follow the recipe very closely and have been happy with the results.

I need help, though. I am not a trained chef or cook, and I know next to nothing about spicing strategies. I don't think the recipe needs much salt, and it tastes great with cumin and fresh ground black pepper. I'm a big fan of turmeric, too, so I usually put in a healthy amount of that.

I'm a little afraid to screw around with the recipe much, but I had a few questions for ya'll:

1. Any spices or combinations you'd recommend, based on the ingredients and substitutions I use?
2. Are there any basic rules I should keep in mind when coming up with a strategy for spicing a dish like this?
3. Given that this recipe yields around 14-16 burritos, what are the portions I should use when adding spices? Teaspoons? Tablespoons?

Thank you so much, and if you decide you'd like to make this dish feel free to message me. I love it so much I've made it many, many times and have made every mistake in the book!