No pictures as these rarely last long around here!
Roasted Sweet Potatoes and Black Bean Burritos
2 whole sweet potatoes, peeled and cubed 1/2"
2 whole jalapenos minced
1 whole red pepper, diced small
1 whole red onion, diced small
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (15 Oz.) black beans, rinsed and drained
½ cups cilantro - I omit
2 teaspoons lime juice - I occasionally omit
2 cups shredded cheddar or Mexican blend
8-10 burrito-sized wheat tortillas
Salsa and sour cream for serving
Preheat oven to 425 degrees.
Toss veggies with olive oil and season with spices. Place on a large baking sheet and roast for 20 minutes or until sweet potatoes are fork tender, turning halfway for even cooking.
In a large bowl, toss roasted veggies and black beans. Add cilantro and lime juice, if using,
If desired, warm tortillas in a microwave for easier folding. Add 2-4 tablespoons of filling to a tortilla and sprinkle with cheese. Fold top, then sides, and roll to close.
At this point, I often wrap the burritos in foil for freezing.
To bake, in a preheated 375 degree oven bake burritos seam-side down for 15-20 minutes until top is golden brown. (For a faster treat, especially if frozen, microwave each burritos for 2-3 minutes than crisp them under the broiler or on the stove.)
Serve with salsa and sour cream.
Makes 8-10 burritos (approximately 4 servings)
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