Sweet potato burritos sound so weird, but they are addictively amazing. I've been eating them for years and they are totally delicious. In this recipe I utilize the smokiness of the chipotle which complements the sweetness of the sweet potatoes and the saltiness of the black beans. Sweet, salty, and smoky. Yum! And, hello, the cheese! These are great for a freezable lunch and just need to be popped in the microwave for a minute or two for reheating. I usually serve it with a side of sour cream, though I just was eating one with some guacamole and...wow. Enjoy this wonderful meatless meal!
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cans black beans (rinsed and drained)
1/2 can chipotle peppers in adobo sauce, chopped
2 tsp cumin
4 cups cooked and mashed sweet potatoes (I just cut mine into chunks and steam or boil for about 15 minutes until soft)
8 flour tortillas (10 inch)
2 cups shredded cheddar cheese
Instructions
1. In a skillet over medium-high heat, saute the onion in olive oil for about 7 minutes, until soft. Add in the minced garlic, chipotle peppers, and cumin and saute for about another minute to release the flavors. Remove from heat and stir in the black beans and set aside.
2. Preheat your oven to 425 degrees. Spray a baking sheet with nonstick spray.
3. Assemble your burritos by first putting on a scoop of sweet potatoes down the center, then a nice helping of the beans, then a fistful of cheese. Fold burrito style. Place the assembled burritos on the baking sheet and spray the tops with a little nonstick spray to help the tortillas get a nice golden crunch.
4. Bake in the preheated oven for about 15 minutes.
