Monday, April 15, 2013

Sweet Potato & Black Bean Burritos

I made these for a friend who doesn't eat meat.  Honestly, I probably wouldn't have made them if I had been cooking for myself because I'm a meat lover.  Well, it just so happened that I was cooking these late the other night and hadn't eaten dinner yet.  I thought I'd better taste test them; you know, make sure they were edible before delivering them.  Turns out these are SUPER tasty!  I'm not kidding.  Apparently, sweet potatoes and black beans are a magical combination.  I thought they would need sour cream or some sort of salsa to boost the flavor, but nope, they were flavorful and de-lish all on their own.

NOTE: I like to make these into burrito bowls. I start with this cilantro lime rice and top it with the sweet potato and black bean mixture.  Sometimes I add shredded chicken and cheese and whatever else I have on hand that sounds good (chopped tomatoes, more cilantro, guac).


  • 2 sweet potatoes, peeled and cubed small
  • 1 jalapeno, seeded and finely diced
  • 1 red pepper, diced small
  • 1 small red onion, diced small
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped cilantro
  • 2 teaspoons fresh lime juice
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6-8 burrito-size tortillas

Preheat the oven to 425 degrees.

In a large bowl, toss together the sweet potatoes, jalapeno, red pepper, and red onion with the olive oil, cumin, chili powder, salt and pepper.

Dump the coated veggies onto a large baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.

Let the vegetable mixture cool.

Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed.

Refrigerate the mixture until ready to assemble the burritos or use immediately.

Place 3-4 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable.

Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle of shredded cheese, a little of each kind.

Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet.

Repeat with the remaining tortillas (the filling can be refrigerated and used for 3-4 days).

Bake in a 375 degree oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through.

NOTE:  If you'd like to freeze these, assemble the burritos (including the cheese) and freeze on a baking sheet.  Once frozen, transfer to a sealed plastic bag. 

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