Black Bean Sweet Potato Burritos
Pregnancy (well, really, the nausea accompanying this pregnancy) caused the hiatus in posting recipes on here. We’ve still been cooking, but it’s mostly been pretty simple, sticking to old favorites that actually sound good to me these days. There have been a couple of new recipes, however, including this one passed on by my mom.
Vegetarian, very easily made vegan, fairly inexpensive and packing a nutritional punch, this dish has a lot going for it, but really you should make it because it’s so tasty and comforting. Tender bites of sweet potato, nearly caramelized onions, and earthy black beans coated in a vibrant spice mixture, (topped with a bit of cheddar, if you’re so inclined) all wrapped up in a tortilla. It’s even better with salsa, sour cream, or diced avocado. Oh, and it makes fabulous leftovers. So if you’re just cooking for one or two, you can cook once and have several lunches or dinners ready for the rest of the week!
I’ve tweaked the recipe some from the original, adding more onion and spices because we tend to like our flavors more robust, but the original concept is more or less intact.
Sweet Potato Black Bean Burritos
1 tbsp. olive oil
3 1/2 c. peeled and diced sweet potatoes
1 1/2 c. chopped onion
2 cans black beans, drained (this was slightly over 2 c. for me)
2 tbsp. cumin
3/4 tsp. cinnamon
1 tsp. paprika
1/4 tsp. ground chilies or chili powder (optional – this is for piquancy)
pinch of crumbled oregano
1 tsp. salt (or to taste)
10 tortillas, 9 inch-ish sized (this fits well in a 9×13 pan)
1 1/2 c. cheddar cheese, shredded (optional)
Salsa, sour cream, or diced avocado to garnish
Preheat oven to 350. Heat oil in a large saute pan over medium high heat; add onions and sweet potatoes, cooking until potatoes are tender, about 20 minutes. Add water as necessary to prevent sticking. I sometimes find that covering the pan for a few minutes once I’ve added some water helps to speed the cooking process. Add black beans, spices, and salt, cooking until heated through. Remove from heat.
Scoop a generous portion of the bean and potato mixture onto each tortilla and sprinkle with cheese, if desired, before rolling up. Place burritos in a lightly greased 9×13 baking pan. You will have to squeeze a bit to get the last couple in the pan, but they should fit snugly. Cover and bake for 20-25 minutes (you can uncover for the last few minutes if you like a crustier top to your burritos). Serve with desired garnish and enjoy!
