Sweet Potato Black Bean Burrito

 

A friend brought me these burritos after the birth of my second daughter. I called them “the burritos of salvation” when they arrived at the end of a particularly exhausting day. Nothing ever tasted so good! The flavors are surprisingly complex and they heat up well for a lunch you will look forward to!

Sweet Potato Black Bean Burrito

Ingredients
  

  • 6 cups of peeled and cubed sweet potatoes
  • 2 cups of chopped onions
  • 3 cloves of garlic minced
  • 2 tablespoons of olive oil
  • 1 tablespoon of garam masala
  • 1 tablespoon of cumin
  • 2 15-ounce cans of black beans, drained and rinsed
  • 2 tablespoons of lemon juice
  • ½ cup of cilantro chopped
  • 1 small jalapeno seeded and diced
  • Salt to taste
  • 6 10- inch tortillas
  • Salsa
  • Shredded cheddar cheese

Instructions
 

  • Steam sweet potatoes in covered saucepan until tender and set aside.
  • In a large pot, cook onions, garlic, jalapeno in oil until soft (about 10 minutes).
  • Add garam masala and cumin to the onion mixture, and add cooked sweet potatoes.
  • Combine sweet potatoes, onion mixture and beans. Chunky texture is fine, but If you prefer a smooth consistency, you can blend with immersion blender or food processor.
  • Add lemon juice, cilantro and salt to taste.
  • Lightly oil a 9 x 13 pyrex, place about ¾ cup of filling to each tortilla and roll into burrito. Place each burrito in pyrex. Cover with salsa and sprinkle with cheese if desired.
  • Bake for 25-30 minutes.

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