Sweet Potato and Black Bean Burrito
A quick and wholesome burrito combining savory black beans and spiced sweet potato filling wrapped in warm tortillas, perfect for satisfying plant-based meals any day.
Equipment
- 1 large sauté pan
- 1 Box Grater
- 1 Small skillet
- Measuring spoons set (1 tsp, ½ tsp, etc.)
- (Optional) Citrus juicer
Ingredients
Sweet Potato Filling:
- 1½ cups finely diced onion
- 2 cloves garlic minced
- 3 to 4 tablespoons olive oil
- 4 to 5 cups peeled and grated sweet potato about 2 medium sweet potatoes
- 1 teaspoon chili powder
- 1 to 2 teaspoons ground cumin
- A generous pinch of cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 cup finely chopped fresh cilantro
- Fresh lime juice to taste (about ½ lime or more)
For Assembly:
- 6 large burrito-sized tortillas homemade or store-bought
- 1½ cups cooked black beans canned, drained and rinsed, or cooked from scratch
- Boston lettuce leaves or other crisp greens
- Grated Cheddar or Monterey Jack cheese as desired
- Sour cream for topping
- Extra lime wedges for serving
Instructions
- Prepare the Aromatics: Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the finely diced onions and minced garlic, cooking until the onions become soft and translucent, about 5 minutes. Stir frequently to prevent burning.
- Cook the Sweet Potatoes with Spices: Add the grated sweet potatoes to the pan along with chili powder, cumin, and cayenne pepper. Reduce heat to low and cover the pan. Let the mixture cook gently for 8 to 10 minutes, stirring every few minutes to keep it from sticking or burning. The sweet potatoes should become tender and flavorful.
- Season and Finish Filling: Season the cooked sweet potatoes with salt and black pepper to your liking. Remove the pan from heat. Stir in the chopped cilantro and squeeze fresh lime juice over the mixture. Taste and adjust seasoning with additional lime juice or salt as needed.
- Warm Tortillas and Beans: While the filling is cooling slightly, warm your tortillas in a dry skillet over medium heat for about 30 seconds each until pliable. Warm the black beans in a small skillet or microwave until heated through.
- Assemble the Burritos: Lay a warm tortilla flat on a plate. Layer with a leaf or two of lettuce, followed by a scoop of black beans, a sprinkle of cheese, a generous spoonful of the sweet potato filling, and a dollop of sour cream. Finish with a squeeze of fresh lime juice.
- Roll and Serve: Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose all the fillings. Slice each burrito in half and serve immediately with extra lime wedges on the side.
Notes
- Black Beans: For best flavor, use homemade black beans cooked from dried beans, but canned beans are a convenient and time-saving alternative. Be sure to rinse canned beans well to reduce sodium.
- Sweet Potato Prep: Peeling and finely grating the sweet potatoes ensures they cook evenly and meld smoothly with the spices.
- Spice Adjustments: Feel free to adjust the chili powder, cumin, and cayenne quantities based on your spice preference. For a milder version, reduce or omit the cayenne.
- Make Ahead: The sweet potato filling can be prepared a day in advance and reheated gently before assembly for quick meal prep.
- Tortilla Options: Flour tortillas work best for rolling, but whole wheat or gluten-free varieties can be substituted as needed.
