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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