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Black Bean-Sweet Potato Burritos

This image courtesy of Jim Scherer

These plump and savory burritos are popular with all our customers-vegan and non-vegan, alike. Try them with Simple Smooth Guacamole or a zesty Avocado Salsa. And if you’re not vegan, pass some shredded cheese or sour cream, as well. We use 10-inch tortillas for these burritos, but if they’re not available, or if you prefer smaller ones, that’s fine, you’ll just get more burritos. The filling can be made a day or two in advance.

NotesVARIATIONS

• Add a seeded and diced bell pepper to the onions as they cook.

• Replace the fresh hot pepper with 1/2 teaspoon of cayenne or 1/2 teaspoon of red pepper flakes.

For a smoky flavor, use a minced canned chipotle pepper with a spoonful of adobo sauce.

Stir a cup of corn kernels into the filling.

Use corn tortillas instead of flour for a gluten-free alternative.

SERVING AND MENU IDEAS

Serve on a bed of rice and top with Hot Sauce and chopped scallions. Maybe add some grated cheese or a dollop of sour cream.

Serves6

Preparation Time45 min

Preparation Time - Text45 minutes

Cooking Time30 min

Cooking Time - Text30

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturesavory

Ingredients

  • 6 cups peeled and cubed sweet potatoes (about 2 1/2 pounds)
  • 2 tablespoons vegetable or olive oil
  • 2 cups chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 fresh hot pepper, minced (for a milder “hot,” seeded first)
  • 1 teaspoon salt
  • 1 tablespoon ground cumin seeds
  • 1 tablespoon ground coriander seeds
  • Two 15-ounce cans black beans, drained and rinsed (3 cups)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped fresh cilantro
  • Six 10-inch flour tortillas

Instructions

  1. In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover. Reduce the heat and simmer until tender, about 15 minutes. Drain well. Mash. Set aside.

  2. While the sweet potatoes are cooking, in a covered saucepan on low heat warm the oil. Add the onions, garlic, hot peppers, and salt and cook until the onions are soft, about 10 minutes. Stir in the cumin and coriander and cook for another minute or two.

  3. Preheat the oven to 350°F. Lightly oil a large baking pan.

  4. Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro. Season with salt to taste.

  5. Place about 1 cup of filling on the bottom half of each tortilla and roll up. The sides can be left open, or the sides can be folded over as you roll to form a tidy package. Arrange, seam side down, in the prepared baking pan. Lightly brush the tops of the burritos with oil and cover with aluminum foil. Bake for 25 to 30 minutes until hot.

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