Sweet Potato Bean Burritos

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This is a wonderful, grown-up version of the classic bean burrito. Instead of refried beans, this burrito is filled with black beans and sweet potato blended with flavorful Mexican spices. Add some spicy salsa, shredded cheese and cilantro and oh-baby! The spicy-sweet combination is really delicious, and even my husband (who isn’t a huge sweet potato fan) loved these burritos. This recipe will make enough for 3-4 burritos.

Ingredients
1 medium sweet potato
1 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, pressed
1 can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
Salt and pepper to taste
3-4 large wheat tortillas
Salsa (spicy is best)
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Fresh cilantro

Wash the sweet potato under cold water, and poke it several times with a fork. Put the sweet potato in the microwave and cook until soft. Let cool.

Heat the oil in a skillet over medium-high heat and cook the onion until soft. Remove the skin from the sweet potato and add it to the skillet, using a spatula to break it up into small pieces. Add the garlic, black beans, cumin, chili powder, oregano, salt and pepper. Cook, stirring frequently with a spatula, until combined and heated through. Remove from heat.

Heat another skillet over medium heat and coat with a small amount of oil.

Add a tablespoon or two of salsa to the bottom of a tortilla. Spoon some of the bean mixture on top (don’t spread it all the way to the edge), then sprinkle with cheese and a few cilantro leaves. Fold the sides of the tortilla in, and then snugly roll into a burrito shape.

Lay the burrito, seam-side down, into the pre-heated skillet. Cook until golden brown and crisp, then flip and cook the other side.

Repeat for the remaining burritos.

Serve with a green salad for a wonderful meat-free dinner!

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One thought on “Sweet Potato Bean Burritos

  1. Nita, these look awesome! We are still vegetarians so this is right up our alley. Can you add the little Pin It buttons so I can pin these?

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