2clovesgarlic, finely minced, or 1 teaspoon garlic powder
1mediumsweet potato, about 1 pound, peeled and small diced
1 (15-ounce)canblack beans, drained and rinsed
2 cans (4-ounces each)green chiles, drained
1 (6-ounce)cantomato paste
2cupschicken broth, I use low-sodium
½teaspoonpaprika, smoked or regular
Hot, cooked rice
For the dressing, stir together all the dressing ingredients. Refrigerate until needed (this can be made several days ahead of time).
For the burrito mixture, in a large 12-inch or deep skillet, add the ground beef, onion, garlic, salt and pepper, and cook over medium heat, breaking the meat into small pieces as it cooks. When the meat is no longer pink, drain any excess grease.
Add the sweet potatoes, black beans, green chiles, tomato paste, chicken broth, chili powder, cumin, oregano, and paprika. Stir to combine evenly. Bring the mixture to a simmer over medium heat. Cover, and cook for 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent sticking. Adjust the heat, if needed. Add additional salt and pepper to taste, if needed.
Serve the burrito mixture over hot, cooked rice and top with dressing and any additional toppings!
Nutrition Facts: the nutrition facts for this recipe were calculated based on the dressing and burrito mixture (but do not include the rice/toppings as those are added based on personal preference).