Sweet potatoes are just so tasty. And when you pair them with black beans, they make the basis of a super filling and delicious meal. The recipe below combines these two power foods and gives them the spicy kick of jalapeno, too. Feel free to add cheese to the burrito, along with salsa, guacamole, or sour cream.
I keep a handful of these burritos in my freezer at all times. They hold up well when individually wrapped in plastic wrap and stashed in a resealable plastic bag. They can also be heated up, straight from frozen, in the microwave.
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Cooktop Cove
Sweet Potato and Black Bean Burritos
8
15 minutes
15 minutes
30 minutes
2 sweet potatoes, peeled and cubed
½ teaspoon kosher salt
2 teaspoons vegetable oil
1 large onion, diced
4 garlic cloves, minced
1 jalapeno pepper, minced (seeded for milder filling)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 (15-ounce) cans black beans, drained and rinsed
½ cup cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
8 8-inch flour tortillas
Preheat the oven to 350ºF.
Wrap the tortillas in aluminum foil and heat in the preheated oven for about 15 minutes.
In a medium saucepan, cover the sweet potatoes with water. Add a pinch of salt and bring to a boil. Simmer for 10 minutes, until tender. Drain and transfer to a large mixing bowl.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 5 minutes. Stir in the cumin and coriander and cook, stirring, a few minutes more. Add to the bowl with the sweet potatoes along with the beans, cilantro, lemon juice, and salt. Mash with a potato masher to a chunky puree.
Lay the warm tortillas out on a work surface and divide the filling evenly among them, spreading the filling in a line down the center of the tortillas. Fold the ends of the tortilla in over the ends of the filling and then roll up to completely enclose the filling. Serve hot.
