Roasted Sweet Potato and Black Bean Burritos

I don’t often cook with sweet potatoes. While I love them, they don’t rank high on Jeff’s list of favorite foods, so I tend to veer away from them at the grocery store. Yet they appeared in my Berkshire Organics basket this week, so I figured it was high time they made their way into a dish on our dining room table. I saw red peppers in the basket, too, and started thinking about Mexican. If you’ve been reading my blog, you know I love Mexican-inspired dishes and make them at least 2 or 3 times almost every week. In my pantry, I already had whole wheat tortillas from the Crockpot Pork Carnitas I made earlier in the week, and had leftover black beans in the freezer, so I thought a sweet potato & black bean burrito would be a great choice. Burritos need a great filling with great seasonings. I chose a little spice for mine – jalapeños and a little cayenne pepper, too. And for me, Mexican food is all about the toppings, sliced avocado, salsa, cheese and sour cream. I love it all, but I try not to use them all at once. So pick and choose what you like – a little avocado and sour cream, or maybe some salsa and shredded cheese.

Roasted Sweet Potato and Black Bean Burritos

Serves 6

Ingredients

sweet potatoRoasted Potatoes

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Black Bean Filling

  • 1 tablespoon olive oil
  • 2 cloves of garlic, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 small red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cups organic black beans (I use these slow cooker beans that I froze a couple weeks ago), or you can use one 15-oz can, drained and rinsed

Finishing touches

  • 6 whole-wheat tortillas
  • 1 cup shredded sharp cheddar
  • 1 avocado, sliced
  • 3 tablespoons chopped fresh cilantro
  • sour cream, if desired

Directions

Preheat your oven to 400 degrees.

In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil. In a small separate bowl, combine the chili powder, salt, pepper and 1 teaspoon of cumin. Sprinkle the seasoning on the sweet potatoes and toss to coat.

cubed potatoes

Line a baking sheet with foil and spread the potatoes out, leaving room between the potato cubes.

potatoes on pan

Roast the potatoes for 20-25 minutes, shaking the pan halfway through to flip the potatoes. Keep an on the potatoes – you want to make sure they’re fully cooked but still firm so they hold up in the burritos.

While the potatoes are cooking, heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the garlic, red pepper, jalapeño, and onion and sauté until the onions are translucent, about 3-4 minutes.

diced vegetables

sauteed diced vegetables

Turn the heat to medium-low and add the black beans to the pan, along with 1 teaspoon of cumin and the cayenne pepper. Stir to combine. Heat the beans, stirring occasionally for about 2-3 minutes.

add the beans

bean mixture

While the beans are warming, put the tortillas on a plate and cover with a paper towel. Microwave for about 20-30 seconds.

Gently fold the roasted sweet potatoes into bean mixture in the pan and cook for about 1 minute.

add the potatoes

potato bean fillingRemove from pan the heat. Spoon 1/6 of the mixture onto each tortilla. Then top with your choice of sliced avocado, shredded cheese, sour cream, cilantro and/or salsa. Fold and eat up!

sweet potato and black bean burritos

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4 thoughts on “Roasted Sweet Potato and Black Bean Burritos

  1. Pingback: Meal Planning: Week of March 22 | Roudabush Real Food Revolution

  2. Pingback: Chicken & Mixed Vegetable Tostadas | Roudabush Real Food Revolution

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