Skillet Sweet Potato and Black Bean Burrito Bowls
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Skillet Sweet Potato and Black Bean Burrito Bowls
Description
The recipe begins by preparing a creamy lime dressing from sour cream, milk or buttermilk, chopped cilantro, lime zest and juice, and a pinch of salt, which is refrigerated until serving. The burrito mixture involves cooking ground beef with onion, garlic, salt, and pepper in a skillet until browned and drained.
Sweet potatoes, black beans, green chiles, tomato paste, chicken broth, and spices including chili powder, cumin, oregano, and paprika are added to the beef. The combined mixture simmers covered until the sweet potatoes are tender and flavors meld. This results in a thick, saucy blend with savory and mildly smoky notes.
To serve, the burrito mixture is placed atop cooked hot rice and topped with the creamy lime dressing and optional toppings like diced avocado, shredded cheese, tomato, lime wedges, and chopped cilantro, providing customizable freshness and texture contrast. The dish functions as a complete meal balancing proteins, vegetables, and grains.
Nutrition facts provided cover the dressing and burrito mixture but exclude rice and toppings, reflecting flexibility in portioning and personalization.
Ingredients
Creamy Lime Dressing:
- ½ cup sour cream
- ½ cup milk or buttermilk
- ¼ cup cilantro finely chopped
- lime zest of 1
- lime about a tablespoon, juice of 1
- Pinch salt
Burrito Mixture:
- 1 to 1 ½ to 1 ½ pounds ground beef
- ½ cup onion chopped
- 2 cloves garlic finely minced, or 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium sweet potato about 1 pound, peeled and small diced
- 1 (15-ounce) (15-ounce) can black beans drained and rinsed
- 2 cans (4-ounces each) cans (4-ounces each) green chiles drained
- 1 (6-ounce) (6-ounce) can tomato paste
- 2 cups chicken broth I use low-sodium
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- ½ teaspoon paprika smoked or regular
Rice/Toppings:
- hot cooked rice
- avocado diced
- cheese shredded
- tomato chopped
- lime wedges
- cilantro chopped
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 information includes only the dressing and burrito mixture, not the rice or additional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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