Sweet Potato & Black Bean Burritos
​
​
​
This hearty and tasty vegetarian burrito is one you'll want to try. Feel free to prep the filling a day or two ahead.
Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 jalapeno pepper (or 2 small ones, if you want more heat), minced
1 tbsp chili powder
3 cloves garlic, minced
2 tsp dried oregano
1 tsp cumin
1 very large baked sweet potato, peeled (after baking) and chopped into cubes
1 can black beans, rinsed
1 cup (or small can) corn
1 green bell pepper, chopped
2 tbsp fresh lime juice
1 cup cheddar (or Monterey jack) cheese, shredded
4-6 flour tortillas (large burrito-size)
Sour cream & Salsa, as desired, for serving
Preparation
1.     Preheat oven to 350 degrees. Oil-spray your baking dish (13" x 9" works well, but you can fit 3 (or snug 4) into a 9" x 9" if you only want to make that many.
Â
2.     In large sauté pan, cook onion in oil until translucent. Add jalapeno pepper, chili powder, garlic, oregano, and cumin and cook 1 minute.
Â
3.     Add 1 Tbsp water and stir, then take off heat.
Â
4.     Stir in sweet potato, beans, corn, bell pepper, and lime juice. Taste and add kosher salt, to taste, if desired -- I usually don't, fyi.
Â
5.     Spoon 2 Tbsp cheese into center of each tortilla, top with 1 cup of the bean mixture, and fold in sides, then roll tightly. You can eye-ball these measurements to your liking.
(If you want to freeze any, now is the time: wrap each burrito tightly and bring to room temperature before continuing.)
Â
6.     Place seam-side down in baking dish and sprinkle with more cheese.
Â
Cover with non-stick or oil-sprayed foil (so it doesn't stick to cheese) and bake 40 minutes, until hot. Remove foil and broil until cheese gets browned.