How to Make Flavorful Sweet Potato and Black Bean Burritos

Simple Summary

These Sweet Potato and Black Bean Burritos are a delicious and nutritious vegetarian meal, combining the sweetness of roasted sweet potatoes with the heartiness of black beans, all wrapped in a warm tortilla.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 4 large whole wheat tortillas
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup Greek yogurt or sour cream (optional)

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, salt, and pepper.

3. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.

4. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for 5-7 minutes until softened.

5. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

6. Stir in the black beans, remaining cumin, and chili powder. Cook for 2-3 minutes until heated through.

7. In a large bowl, combine the roasted sweet potatoes, black bean mixture, cooked brown rice, chopped cilantro, and lime juice. Mix gently to combine.

8. Warm the tortillas in the microwave or on a skillet for about 30 seconds each side.

9. To assemble the burritos, place a tortilla on a flat surface and add about 1 cup of the sweet potato and black bean mixture in the center.

10. If using, sprinkle with shredded cheese and a dollop of Greek yogurt or sour cream.

11. Fold in the sides of the tortilla and roll tightly to form a burrito.

12. Serve immediately or wrap in foil to keep warm.

Chef's Notes

• For a vegan version, omit the cheese and use a plant-based yogurt or guacamole instead of sour cream.
• These burritos can be made ahead and frozen for up to 3 months. Wrap individually in foil and reheat in the oven at 350°F for about 30 minutes.
• Feel free to add other toppings like avocado, salsa, or hot sauce for extra flavor.
• To make this gluten-free, use corn tortillas or large lettuce leaves instead of wheat tortillas.
• Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days and used for burrito bowls or as a side dish.

Nutritional Info

Per serving (1 burrito, without optional toppings): Approximately 450 calories, 12g protein, 75g carbohydrates, 14g fiber, 15g fat (mostly healthy fats from olive oil). This meal is high in vitamins A and C, potassium, and iron. The combination of beans and whole grains provides a complete protein source.

Serving Suggestions

• Serve with a side of mixed green salad or Mexican-style coleslaw for added crunch and freshness.
• Pair with a chilled cucumber-lime agua fresca or a light Mexican beer for a refreshing beverage.
• For a fun family dinner, set up a burrito bar with the filling and various toppings, allowing everyone to customize their own burrito.
• Garnish with extra cilantro, a wedge of lime, and a sprinkle of pumpkin seeds for added texture and visual appeal.