Sweet potatoes on a burrito? What’s this madness you ask?
I’m telling you, you have to try these because they are awesomely yummy – especially with a black bean sidekick.
Sweet potatoes AND black beans? Together?
I know, I know, it sounds weird. But put them together in a soft flour tortilla and magic happens.
Sweet potato burritos are slightly sweet and slightly spicy, and make the perfect choice for a healthy lunch, snack, or dinner.
Top them off with some fresh tomatoes, garden lettuce, or Hatch Green Chile Sauce. I paired mine with some Easy Spanish Rice for a quick, nutritious,dinner full of vitamins, protein, and fiber.
The little chiwawa can want those other tacos all he wants. Me? I want sweet potatoes!
Sweet Potato Burritos
Start off by cutting up a large red sweet potato, 1/2 a green bell pepper, 1/2 a red bell pepper, and a small onion into a large bowl.
Add a teaspoon or two of extra virgin olive oil, some salt, pepper, garlic powder, cumin, and chile powder and toss to coat.
Now you’re going to roast them for about 20 minutes at 425 degrees.
Meanwhile drain and rinse a can of Black Beans and add a tablespoon of salsa, or Hatch Green Chile Sauce, and 2 teaspoons of lime juice. Cook on low until heated through, and then mix everything together.
Place about 1/4 cup of this mixture down the center of a soft, warm, flour tortilla and wrap. At this point you can either eat them plain, or place the burritos seam-side down on a cookie sheet and bake for an extra 10 minutes or so at 375 degrees.
I you decide to use vegan cheese in or on these burritos, the extra oven time will allow it to all melt together. I purposely left the cheese out to keep the fat content down.
Either way – these sweet potato burritos are seriously addicting and you’ll wonder why you’ve never heard of this delicious combination before.
Don’t turn your nose up with that ugly face…. seriously just try one.
You’ll be glad you did.
Nom nom nom.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: About 8 burritos
Serving size:
Calories:
Fat:
- 1 large red sweet potato
- ½ large red bell pepper
- ½ large green bell pepper
- 1 medium onion
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tsp chili powder
- 2 tsp extra virgin olive oil
- 15oz can low sodium black beans, drained and rinsed
- 2 tbls salsa
- 2 tsp lime juice
- flour tortillas
- Chop the sweet potato, peppers, and onion into evenly sized pieces
- In a large bowl, add the veggies, salt, pepper, garlic powder, cumin, chile powder, and olive oil and toss by hand until evenly coated.
- Roast in a 425 degree oven for about 20 minutes
- In a separate saucepan add the beans, salsa, and lime juice and heat until bubbly
- Mix the bean mixture and veggies together in a large bowl and serve with warm, flour tortillas
