Black Bean and Sweet Potato Burritos

Name: Black Bean and Sweet Potato Burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 burritos
Ingredients: 2 2 sweet potatoes; 1 1 Jalapeño; 1 1 red pepper; 1 1 small red onion; 2 2 teaspoons olive oil; 1 1 teaspoon cumin; 1 1 teaspoon chili powder; ½ ½ teaspoon salt; ¼ ¼ teaspoon black pepper; 1 (15-ounce) 1 (15-ounce) can black beans; ¼ - ½ ¼ - ½ cup chopped cilantro; 2 2 teaspoons fresh lime juice; 1 1 cup shredded cheddar cheese; 1 1 cup shredded Monterey jack cheese; 6-8 6-8 burrito-size tortillas

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4.8

270 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 burritos
Course
Main Course
Cuisine
American

Black Bean and Sweet Potato Burritos

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 2 sweet potatoes peeled and cubed small (about 3-4 cups)
1 1 Jalapeño seeded and finely diced
1 1 red pepper diced small
1 1 small red onion diced small (about 1/2 cup)
2 2 teaspoons olive oil
1 1 teaspoon cumin
1 1 teaspoon chili powder
½ ½ teaspoon salt
¼ ¼ teaspoon black pepper
1 (15-ounce) 1 (15-ounce) can black beans rinsed and drained
¼ - ½ ¼ - ½ cup chopped cilantro depending on your taste
2 2 teaspoons fresh lime juice from about 1 lime
1 1 cup shredded cheddar cheese
1 1 cup shredded Monterey jack cheese
6-8 6-8 burrito-size tortillas whole wheat, white or other favorite variety

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Instructions

Preheat the oven to 425 degrees F. 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 rimmed 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 plat 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 with 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 until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
Bake in a 375 degree F 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. Serve immediately.

Nutrition Information

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Serving 1 Burrito Calories 525kcal (26%) Carbohydrates 70g (23%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 37mg (12%) Sodium 894mg (37%) Fiber 11g (44%) Sugar 9g (18%)