Our meatless meal this week was one of my favorites: Roasted Sweet Potato Black Bean Burritos. It is no secret that I have a weakness for any foods with cilantro and lime juice, but when you throw in smoked paprika, black beans and other roasted vegetables, WATCH OUT!
This recipe is also great as a make-ahead freezer meal. Prep once, eat twice!
The process is really simple and the recipe is very flexible. Subsitute vegetables to suit your tastes or what you have on hand. Don’t have black beans? Try pinto beans.
To make, first peel and dice sweet potatoes, red pepper and onion. Combine with 1 small can of green chiles (or jalapenos if you like it spicy), chili powder, smoked paprika, ground cumin, salt and pepper. Drizzle with olive oil.
Rost in a hot oven (425 degrees) for 20 minutes. Stir in 1 can drained black beans, chopped cilantro and the juice of 1 lime.
Place approximately 1/4 cup mixture on a whole wheat tortilla. Sprinkle with cheese and roll up.
Heat a skillet over medium-high heat and spray with non-stick spray. Lay rolled tortillas flap-side down and cook until golden brown.
Flip and cook until both sides are toasted.
Look at how cripsy-crunchy this little guy is! I can’t wait to sink my teeth into him!
You can eat whole, but I prefer to cut it in half to see all the colorful goodness! Serve with salsa, guacamole, sour cream or gobble up as is. You won’t be sorry.
Roasted Sweet Potato Black Bean Burritos
All you need:
2 small sweet potatoes, peeled and chopped small
1 onion, peeled and chopped
1 red pepper, chopped
1 small can diced green chiles
1 tablespoon olive oil
1 teaspoon chili powder
1 teasoon smoked paprika
1 teaspoon ground cumin
salt and pepper
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped cilantro
1 lime, juiced
8 whole wheat tortillas
2 cups shredded cheese
All you do:
1.Preheat oven to 425 degrees. Mix together sweet potatoes, onion, red pepper, chiles, chili powder, smoked paprika, cumin, salt and pepper. Drizzle with olive oil.
2. Spread vegetables on a large baking pan. Bake for 425 degrees for approximately 20 minutes, flipping halfway through.
3. Remove roasted vegetables, stir in black beans, cilantro and lime juice.
4. Lay out a tortilla, scoop approximately 1/4 cup vegetable mixture onto the center of tortilla. Sprinkle with shredded cheese and roll up. Repeat with remaining tortillas and toppings.
5. Preheat large skillet over medium-high heat. Spray with non-stick spray. Place tortillas in skillet (seam-side down).
6. Cook tortillas until golden brown. Flip until both sides are crispy.
*To freeze: Prepare the burritos stopping before cooking. Place the uncooked burritos in a resealable bag and freeze. To reheat, thaw then cook in skillet until golden brown.
Prepare completely. Freeze after cooking. To reheat, microwave for 2-3 minutes or until hot.
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