Black Bean Sweet Potato Burritos
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 jalapeno, seeded and finely diced
- 1 medium red pepper, cored and diced
- 1 small red onion or 1 to 2 shallots, finely diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 (15-ounce) can black beans, rinsed and drained
- ¼ to ½ cup chopped cilantro
- 1 tablespoon fresh lime juice, from about 1 lime
- 1 to 2 cups shredded cheese (see note)
- 6 burrito-size tortillas
Instructions
- Preheat the oven to 425 degrees F.
- For the roasted vegetables, add the sweet potatoes, jalapeno, red pepper and red onion to a half sheet pan. Sprinkle with the cumin, chili powder, salt and pepper. Drizzle with olive oil. Toss until the veggies are evenly combined with oil and spices and spread evenly over the sheet pan.
- Bake for 18 to 20 minutes until the sweet potatoes are tender. (Keep the oven on if you are planning to heat the burritos after assembling.)
- Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice.
- Add additional salt and pepper to taste, if needed.
- To assemble, place 1/4 tp 1/2 cup of the filling in the center of a tortilla (warm the tortilla slightly, if needed, so it is pliable). Top the filling with shredded cheese. Fold in the sides and roll up. Repeat with remaining tortillas, filling, and cheese.
- Place the burritos seam-side down in a pan or on a baking sheet.
- Bake in the oven for 10 to 12 minutes, until heated through. Alternatively, the burritos can be microwaved to heat through (this will yield a softer tortilla shell) or air fried (375 degrees for 7 to 8 minutes).
Notes
Cheese: I prefer using a combination of cheddar and Monterey Jack cheese (or a shredded Mexican blend).