Sweet Potato & Black Bean Burrito

by Amy Renee
Sweet Potato & Black Bean Burrito

This burrito smells so good your mouth will start watering before you even taste it. The spices combine perfectly to give it a curious yet comforting taste that you will surely want to enjoy again soon.

I’ve had this weird craving for a burrito lately. I’ve always enjoyed mexi-type of food, but normally I lean toward Greek or Persian food or even Indian. Well…now that I think about it I pretty much like everything. I just LOVE food! But back to this burrito craving I’ve been having…

So I tend to like my food spicy. Whether it is Mexican, Thai, or whatever I am eating I like it heavy on the heat. So I figured I’d try to make some homemade vegetarian refried beans for my burrito. Usually when I make refried beans I use a jalapeno and a little bit of cayenne for my heat, but this time I wanted to try something new so I decided to throw in a little canned chipotle pepper with some of the sauce. It sounded good. It smelled good. I was really excited to eat it.

Well, it was spicy! It was SO spicy I had to stop eating half way through and blow my nose. And I didn’t particularly like the flavor. In fact, I’m not sure why I even ate the stupid thing. I packed the spice monster so full it pretty much turned into to an exploded mess so I couldn’t even take pictures of it, but once I tasted it I knew I didn’t want to post the recipe on my blog so I didn’t even care about my missed food photo op.

I shouldn’t have eaten the burrito. I know now without a doubt the I DO NOT like canned chipotle pepper. I ended up throwing away the rest of the chipotle (and sauce) and the remaining refried beans since they were contaminated with the awful chipotle peppers. YUCK! I can promise you this. I WILL NEVER POST ANY RECIPES USING CANNED CHIPOTLE PEPPERS!!!

Oddly enough after my YUCK experience with the BAD BURRITO my craving for a good one didn’t go away. So the next night I looked around at what I had available and decided to give it another try. I had a sweet potato that needed to be cooked, the rest of my black beans in the fridge that I needed to eat, some tomatoes, an avocado, my delicious sprouted-grain tortillas, and some corn and edamame in the freezer.

So this is what I made and this time it was SOOOOOOOOOO GOOD!!!! Yay! Not only was it yummy and totally healthy, but it is simple to prepare. I hope you like it as much as I did.

SWEET POTATO & BLACK BEAN BURRITO

Prep Time: 2 minutes     Cook Time: 20 minutes     Total Time: 22 minutes     Serves: 4

INGREDIENTS
  • 2 small sweet potatoes, diced into small cubes
  • ¼ teaspoon fine sea salt
  • Heaping ¼ teaspoon ground cinnamon
  • ¼ teaspoon red chili powder
  • 3 teaspoons ground cumin, divided
  • Olive oil cooking spray
  • Coconut oil cooking spray
  • 1 cup frozen sweet corn
  • 1 cup frozen shelled edamame
  • ½ teaspoon cayenne pepper (more or less depending on how spicy you like it)
  • 1 cup no salt added diced tomatoes with juice
  • 1 cup prepared black beans (or canned, rinsed & drained)
  • Juice from two limes
  • Pink Himalayan salt & fresh ground black pepper to taste
  • 4 sprouted-grain tortillas
  • One avocado, sliced
  • Fresh cilantro, chopped to top
  • Nutritional yeast, to top
  • Salsa verde, to top
INSTRUCTIONS
  1. Preheat the oven to 400 degrees F. Line a baking dish with tinfoil. Place the sweet potatoes, salt, cinnamon, chili powder, and ¾ teaspoon of the cumin in a gallon size Ziploc bag and spray with a little bit of olive oil. Close the bag leaving some air in it and shake so the potatoes get coated with all of the seasoning and the small amount of olive oil. Pour the sweet potatoes onto the tinfoil-lined baking sheet and bake for about 20 minutes, until soft and slightly browned.
  2. While the potatoes are baking make the filling: Heat a skillet over medium to medium-high heat and spray with coconut oil cooking spray. Add the corn, edamame, cayenne, and the rest of the cumin and saute for a couple of minutes. Add the tomatoes with their juice and the black beans and stir. Cook about 5 to 8 more minutes until most of the liquid evaporates. Once most of the liquid from the tomatoes has evaporated and things are starting to stick to the bottom of the pan add the juice of the limes and stir, scraping up the bits off the bottom of the pan. Add the diced, baked sweet potatoes and stir. Taste and season with salt and pepper.
  3. To assemble warm a tortilla in the microwave for about ten seconds until it is just pliable. Place some avocado slices on the tortilla. Top with some of the filling and any of the desired toppings (cilantro, nutritional yeast, salsa verde).
  4. Wrap up the burrito and slice in half. Enjoy!

I hope you’ll try this recipe. It’s so delicious and all of the ingredients are things you can buy and save for a quick fix meal. The only things you need that are fresh is cilantro, avocado, and the sweet potato, but other than that it’s all frozen or canned – simple and cheap! You could even skip the fresh limes and use lime juice – I HIGHY recommend fresh, but just saying…simple. And you don’t necessarily need the cilantro either, but it adds a nice fresh taste. If you don’t like cilantro but still want to add some fresh herbs try a little bit of fresh flat leaf parsley.

This burrito was so simple to prepare. Yet still delicious and nutritious. PERFECT! How great is that?!?! And there’s not even very many dishes to clean! Whoo hoo!

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