Ingredients for Sweet Potato And Black Bean Burrito
- 1 lb sweet potatoes, peeled and cubed
- 1 tsp salt
- Canola Oil
- Diced Onions
- Garlic Cloves
- Green Chili Pepper
- Ground Cumin
- Ground Coriander
- 1 (15-ounce) can black beans, rinsed and drained
- Cilantro Leaf
- Fresh Lemon Juice
- Flour Tortillas
- Salsa, for serving
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How to Make Sweet Potato And Black Bean Burrito
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 1 lb sweet potatoes, peeled and cubed, with 1 tsp salt and enough water to cover.
- Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and set aside.
- While sweet potatoes cook, heat 1 tbsp olive oil in a medium skillet over medium-low heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Cook, stirring occasionally, until onions are tender, about 7 minutes.
- Stir in 1 tsp ground cumin and 1 tsp ground coriander. Cook for 2-3 minutes more.
- Remove from heat and set aside.
- In a food processor, combine 1 (15-ounce) can black beans, rinsed and drained, 1/2 cup chopped cilantro, 2 tbsp lemon juice, 1/2 tsp salt, and the cooked sweet potatoes. Puree until smooth.
- Transfer the sweet potato mixture to a large bowl. Stir in the cooked onions and spices.
- Lightly oil a large baking dish.
- Spoon about 2/3 to 3/4 cup of the filling into the center of each of 10-12 large flour tortillas (10-12 inch).
- Roll up tightly and place seam-side down in the prepared baking dish.
- Cover tightly with foil and bake for 30 minutes, or until heated through and slightly crispy.
- Serve immediately, topped with your favorite salsa and a dollop of sour cream or Greek yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
34g
Fat
11g
Carbs
33g
