Sweet Potato and Black Bean Burritos

|By Nicki Wilson| Recipes, Uncategorized

This recipe will go down in my Food Hall of Fame. My sister-in-law brought it to me for dinner after Woods was born and I have not shut up about it since. In turn, I like to make it for others after they have a baby so maybe it will stick in their memories too! I wish I could say I came up with all the deliciousness that married black beans and sweet potatoes, but I am not that savvy. My SIL found it over at The Tasty Kitchen and shared it with me. Um…thank you ladies! You made my life. Everything about it says fresh. From the time I start cutting the potatoes and jalapeños (yep, this New Mexico girl loves that!!) and the purple onions! Gah! I feel like I am just doing everything right! There is another beautiful purpose to these. Leftovers. And I’m talking about the kind that are BETTER the next day! Bonus! I can’t even stress how cool that is with it being sports-mania season and I can’t tell when I am coming or going or which kid is going where! But one thing I DO know. I will have an awesome lunch or dinner for days. Go me. Here’s what you need:

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)



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Dice up all your veggies! Take care to remove seeds from the jalapeños. Seeds in those suckers will do you in. And don’t rub your eyes for the love! I mean, I am telling you from experience. Burning for hours. Wash your knives and hands and cutting board well! Toss all the raw veggies in a large bowl with the olive oil, spices and salt & pepper. Turn oven to 425 and place the veggies on a roasting dish, roast for 20 minutes, tossing halfway through.



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Let the beauties cool. Add beans, cilantro and lime juice. Gently stir them in. Warm the tortillas according to the directions. Spray a 9×13 pan with cooking spray. Spoon in the ingredients into the center of a tortilla with cheese {optional} and wrap up, lay in the dish seam side down. Should make 8-10. Just squish them in the pan. Bake at 375 for 15 minutes. The burritos will be a bit crispy.



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Seriously good. Wrap the left overs up in individual foil and refrigerate. Lunch or dinner in a snap the next day. Holla.

 

4 Comments

4 Comments on Sweet Potato and Black Bean Burritos

  1. Jodi Martin
    October 15, 2014 at 12:36 pm (3 years ago)

    Excited for you and your new adventures!!! Proud of u girl!!! (And those shoes r super cute!!… My size is 9 😉

    Reply
  2. Sarah Nelson
    October 15, 2014 at 5:31 pm (3 years ago)

    Love the website and topics! So exciting for you! Size 81/2:)!!

    Reply
  3. Dana
    February 4, 2016 at 3:57 pm (2 years ago)

    Oh. My. Heavenly Day!!! I made these burritos last night and they were a big hit. Hubby said ” Son, you can make these any ole time!”

    Reply

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