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.
That little Chihuahua can want all the tacos he wants (remember the old Taco Bell commercial or am I aging myself?)
But 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 some salt, pepper, garlic powder, cumin, and chili 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.
If 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.
- 1 large Sweet Potato
- 1/2 Red Bell Pepper
- 1/2 Green Bell Pepper
- 1 med Onion
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1 can Black Beans 15oz
- 1 Tbs Salsa
- 2 tsp Lime Juice
- Flour Tortillas
- Chop the sweet potato, peppers, and onion into evenly sized pieces
In a large bowl, add the veggie mixture, 2 Tbs water, salt, pepper, garlic powder, cumin, and chili powder. Toss 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