Skillet Sweet Potato and Black Bean Burrito Bowls

Name: Skillet Sweet Potato and Black Bean Burrito Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 Servings
Ingredients: ½ ½ cup sour cream; ½ ½ cup milk or buttermilk; ¼ ¼ cup finely chopped cilantro; zest of 1 lime; Juice of 1 lime; Pinch salt; 1 to 1 ½ 1 to 1 ½ pounds ground beef; ½ ½ cup chopped onion; 2 2 cloves garlic; 1 1 teaspoon salt; ¼ ¼ teaspoon pepper; 1 1 medium sweet potato; 1 (15-ounce) 1 (15-ounce) can black beans; 2 cans (4-ounces each) 2 cans (4-ounces each) green chiles; 1 (6-ounce) 1 (6-ounce) can tomato paste; 2 2 cups chicken broth; 2 2 teaspoons chili powder; 1 1 teaspoon ground cumin; ½ ½ teaspoon dried oregano; ½ ½ teaspoon paprika; hot; Diced avocados; shredded cheese; chopped tomatoes; Lime wedges; chopped cilantro

User Reviews

4.8

249 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8 Servings
Course
Main Course
Cuisine
American

Skillet Sweet Potato and Black Bean Burrito Bowls

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

186 people made this

Print

50 people printed this

Save this

149 people saved this

Ingredients

Servings

Creamy Lime Dressing:

½ ½ cup sour cream
½ ½ cup milk or buttermilk
¼ ¼ cup finely chopped cilantro
zest of 1 lime
Juice of 1 lime about a tablespoon
Pinch salt

Burrito Mixture:

1 to 1 ½ 1 to 1 ½ pounds ground beef
½ ½ cup chopped onion
2 2 cloves garlic finely minced, or 1 teaspoon garlic powder
1 1 teaspoon salt
¼ ¼ teaspoon pepper
1 1 medium sweet potato about 1 pound, peeled and small diced
1 (15-ounce) 1 (15-ounce) can black beans drained and rinsed
2 cans (4-ounces each) 2 cans (4-ounces each) green chiles drained
1 (6-ounce) 1 (6-ounce) can tomato paste
2 2 cups chicken broth I use low-sodium
2 2 teaspoons chili powder
1 1 teaspoon ground cumin
½ ½ teaspoon dried oregano
½ ½ teaspoon paprika smoked or regular

Rice/Toppings:

hot cooked rice
Diced avocados
shredded cheese
chopped tomatoes
Lime wedges
chopped cilantro

Add to Shopping List

Instructions

For the dressing, stir together all the dressing ingredients. Refrigerate until needed (this can be made several days ahead of time).
For the burrito mixture, in a large 12-inch or deep skillet, add the ground beef, onion, garlic, salt and pepper, and cook over medium heat, breaking the meat into small pieces as it cooks. When the meat is no longer pink, drain any excess grease.
Add the sweet potatoes, black beans, green chiles, tomato paste, chicken broth, chili powder, cumin, oregano, and paprika. Stir to combine evenly. Bring the mixture to a simmer over medium heat. Cover, and cook for 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent sticking. Adjust the heat, if needed. Add additional salt and pepper to taste, if needed.
Serve the burrito mixture over hot, cooked rice and top with dressing and any additional toppings!

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the dressing and burrito mixture (but do not include the rice/toppings as those are added based on personal preference).

Nutrition Information

Show Details

Calories 357kcal (18%) Carbohydrates 23g (8%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 69mg (23%) Sodium 899mg (37%) Fiber 6g (24%) Sugar 7g (14%)