Black Bean and Sweet Potato Burritos
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 burritos
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Course
Main Course
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Cuisine
American
Black Bean and Sweet Potato Burritos
Description
The recipe begins by tossing peeled and cubed sweet potatoes along with diced jalapeño, red pepper, and onion in olive oil and warm spices like cumin and chili powder before roasting until tender but not mushy. The roasted vegetable mixture is then combined with rinsed black beans, fresh cilantro, and lime juice for brightness. To assemble, tortillas are briefly warmed to become pliable, then filled with the veggie-bean blend and shredded cheddar and Monterey jack cheeses. The burritos are folded and rolled tight to hold their fillings.
The combination provides a balance of soft, sweet roasted potato and slightly spicy vegetables with creamy beans and melted cheese. They are well-suited for a satisfying meal on their own or paired with salsa or sour cream. These burritos can be made ahead and reheated as needed.
Ingredients
- 2 sweet potato peeled and cubed small (about 3-4 cups
- 1 jalapeño seeded and finely diced
- 1 red pepper diced small
- 1 small red onion diced small (about 1/2 cup)
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- ¼ - ½ cup cilantro depending on your taste, chopped
- 2 teaspoons lime juice from about 1 lime, fresh
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 6-8 tortilla whole wheat, white or other favorite variety, burrito-size
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
Show DetailsNutrition Facts
Serving: 6burritos
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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