Sweet Potato And Black Bean Burritos Recipes

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SWEET POTATO AND BLACK BEAN BURRITO

Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h5m

Yield 8-12 portions

Number Of Ingredients 14



Sweet Potato and Black Bean Burrito image

Steps:

  • Preheat the oven to 350*.
  • Place the sweet potatoes in a medium saucepan with the salt and water to cover.
  • Cover and bring to a boil, then simmer until tender, about 10 minutes.
  • Drain and set aside.
  • While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
  • Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
  • Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
  • Remove from the heat and set aside.
  • In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
  • Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
  • Lightly oil a large baking dish.
  • Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
  • Cover tightly with foil and bake for about 30 minutes, until piping hot.
  • Serve topped with salsa.

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves, minced (or pressed)
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 (10 inch) flour tortillas
fresh salsa

MOOSEWOOD BLACK BEAN-SWEET POTATO BURRITOS RECIPE - (3.7/5)

Provided by Chezlamere

Number Of Ingredients 16



Moosewood Black Bean-Sweet Potato Burritos Recipe - (3.7/5) image

Steps:

  • Preheat the oven to 350 degrees F. cook sweet potato how ever you usually cook them While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside. combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and mix until combined and chunky Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, sprinkle some cheese on top, roll it up, and place it, seam side down, in the baking dish. Sprinkle more cheese on top of the burritos. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with slices of avocado and salsa.

6 cups peeled cubed sweet potatoes (I used about 2 large ones)
1 tsp salt
2 tbsp canola or other vegetable oil
2 cups cups diced onions
3 large garlic cloves, minced or pressed
1 hot pepper, minced
1 tbsp ground cumin
1 tbsp ground coriander
3 cups cooked black beans (two 15 oz cans)
1/2 cup lightly packed cilantro leaves
1 Tablespoons fresh lemon juice
1 teaspoon salt
8 eight/ten-inch flour tortillas
Fresh tomato salsa or jarred
Cheese -
Avocado - to serve with burritos

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by Katherine Sacks

Categories     Vegetarian     Burrito     Sweet Potato/Yam     Mushroom     Bean     Lunch     22-Minute Meals

Yield Serves 4

Number Of Ingredients 17



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

Steps:

  • Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
  • Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
  • Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
  • Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
  • Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

ADDICTIVE SWEET POTATO BURRITOS

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 13



Addictive Sweet Potato Burritos image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  • Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  • Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

BLACK BEAN SWEET POTATO BURRITOS

I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.

Provided by Valeria

Categories     Lunch/Snacks

Time 50m

Yield 8 burritos

Number Of Ingredients 8



Black Bean Sweet Potato Burritos image

Steps:

  • Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
  • Add black beans, spices and salt and cook until heated through.
  • Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
8 whole wheat tortillas
1 1/2 cups soy cheese, shredded

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

SWEET POTATO AND BLACK BEAN BURRITOS

Provided by Molly Yeh

Time 40m

Yield 10 burritos

Number Of Ingredients 17



Sweet Potato and Black Bean Burritos image

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
  • Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
  • Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
  • To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 Spanish onion, finely diced
1 jalapeno, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 teaspoon dried Mexican oregano
2 cups packed fresh baby spinach
One 15-ounce can black beans, drained
One 14.5-ounce can diced tomatoes
1 cup crumbled queso fresco
Juice of 1 lime
Ten 10-inch whole-wheat tortillas
1 bunch fresh cilantro, chopped
Hot sauce, as desired

BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)

From "Best Recipes All New Slow Cooker", this flavorful and economical recipe is very quick to throw in the crock pot. It is great wrapped in tortillas or served on top of rice (My kids enjoy it both ways!). I double the recipe but not the spices. Note: 11/8/06 I added about 3 tbs. (plus the juice) of crushed pineapple and it was a very good variation!

Provided by Roxygirl in Colorado

Categories     Lunch/Snacks

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 13



Black Bean and Sweet Potato Burritos (Slow Cooker) image

Steps:

  • Combine Chili powder, oregano, and cumin in small bowl and set aside.
  • Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
  • Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
  • Stir in lime juice and cilantro.
  • Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
  • Fold tortilla to close.
  • Microwave until cheese melts.

Nutrition Facts : Calories 286.5, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 175.3, Carbohydrate 42.4, Fiber 11.3, Sugar 4, Protein 15.2

2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons dried ground cumin
1 large sweet potato, peeled and diced
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
4 garlic cloves, minced
1 medium onion, thinly sliced
1 jalapeno pepper, minced
1 green pepper, chopped
1 cup frozen corn or 1 cup canned corn
3 tablespoons fresh lime juice
1 tablespoon chopped cilantro
3/4 cup shredded monterey jack cheese

WHOLE WHEAT SWEET POTATO AND BLACK BEAN BURRITOS

The first time someone mentioned making sweet potato burritos I backed away. Eventually, however, I decided to come up with a recipe and they're truly wonderful, despite my initial reservations.

Provided by Omm6806

Categories     Mexican

Time 55m

Yield 5-8 serving(s)

Number Of Ingredients 16



Whole Wheat Sweet Potato and Black Bean Burritos image

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in large skillet. Saute onion until soft and transparent. Add garlic, cumin seeds, coriander seeds, mustart, cayenne pepper and soy sauce and saute for an additional minute.
  • Stir in beans, sweet potatoes, lemon juice, jalapenos and cilantro. Gradually add water to desired consistency and heat until warmed through.
  • Divide mixture evenly among the warm tortillas. Top filling with half the cheese.
  • Roll burrito style or fold into pockets/envelopes. Place on baking sheet. Brush lightly with oil or melted butter. Sprinkle remaining cheese over burritos.
  • Bake for 20 minutes and serve with additional cilantro and salsa.

Nutrition Facts : Calories 742.7, Fat 27.1, SaturatedFat 15.1, Cholesterol 71.6, Sodium 1380.9, Carbohydrate 89.2, Fiber 23.4, Sugar 10.6, Protein 39

1 tablespoon olive oil
2 medium onions, chopped
4 large garlic cloves, minced
3 (15 ounce) cans black beans, drained and partially mashed
1/4 cup water (or enough for desired consistency)
1 tablespoon cumin seeds or 2 teaspoons ground cumin
1 tablespoon coriander seeds or 2 teaspoons ground coriander
4 teaspoons prepared mustard
1/2 teaspoon cayenne pepper (to taste)
1/4 cup soy sauce
2 -2 1/2 lbs sweet potatoes, cooked in boiling water 10-15 minutes and mashed to desired texture
1 tablespoon lemon juice
3 jalapeno peppers, diced
1/2 cup chopped cilantro, plus extra (to garnish)
10 (10 inch) whole wheat tortillas, warmed
12 ounces shredded cheddar cheese, divided

SWEET POTATO, BLACK BEAN AND CARAMELIZED ONION BURRITOS

The caramelized onion with the sweet potatoes takes on a superb flavor with the black beans adding a Southern touch. I haven't made this yet, but am posting this here for safe keeping. Found this @ http://www.sweetpotato.org created by the Louisiana Sweet Potato Commission spokesperson, Holly Clegg. Prep time not included.

Provided by SassiFras

Categories     < 60 Mins

Time 35m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 7



Sweet Potato, Black Bean and Caramelized Onion Burritos image

Steps:

  • Preheat oven to 350 degrees.
  • Coat large skillet with nonstick cooking spray and heat over medium high heat.
  • Add onion and sugar; sauté 5 minutes or until tender, stirring.
  • Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
  • Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
  • Spoon mixture evenly down center of each tortilla.
  • Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
  • Drizzle melted margarine over burritos.
  • Cover and bake 10 to 15 minutes or until well heated and crispy on outside.

Nutrition Facts : Calories 246, Fat 3.5, SaturatedFat 0.9, Sodium 296.4, Carbohydrate 45.9, Fiber 6.7, Sugar 5.7, Protein 8.1

2 cups red onions, thinly sliced
2 teaspoons sugar
3 cups fresh sweet potatoes, baked and cut into chunks or 2 (15oz.) cans sweet potatoes, drained and cut into chunks
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained
8 (6 inch) flour tortillas
3 tablespoons light margarine, melted

VEGAN SWEET POTATO AND BEAN BURRITOS

These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 8



Vegan Sweet Potato and Bean Burritos image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
  • Roast in the preheated oven, about 30 minutes or until desired level of doneness.
  • Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g

1 cup sweet potato, peeled and cut into 1/4-inch cubes
½ cup yellow onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning mix
½ cup vegan refried beans
4 large vegan tortillas
1 cup cooked brown rice
¼ cup salsa

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From avocadoskillet.com


SWEET POTATO & BLACK BEAN BURRITOS WITH CHIPOTLE SAUCE
Preheat the oven to 350 degrees. In a large bowl combine the olive oil, spices and sweet potatoes together and mix well. Emtpy onto a large rimmed baking sheet and place in the oven for about 16-20 minutes or until the sweet potatoes are completely fork tender and soft. Remove from heat and set aside.
From thechutneylife.com


SWEET POTATO AND BLACK BEAN BURRITOS | ALEXANDRA'S KITCHEN
When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned. Assemble the burritos. Gather all of your ingredients.
From alexandracooks.com


VEGAN BLACK BEAN AND SWEET POTATO BURRITOS - ONE LOVELY LIFE
Preheat oven to 375 degrees. In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet. Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
From onelovelylife.com


HEALTHY SWEET POTATO, BLACK BEAN & AVOCADO BREAKFAST BURRITOS
Mash with a fork; set aside. In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside. In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook.
From ambitiouskitchen.com


SWEET POTATO & BLACK BEAN BURRITOS | CHICK IN THE KITCHEN
I find this is one of those recipes that people either LOVE! or HATE! and there is nothing in between. Sweet Potato & Black Bean Burritos Adapted from Addictive Sweet Potato Burritos. 3 medium sweet potatoes salt & pepper to taste. 1 Tbsp. olive oil 1 large onion, chopped (frozen also works fine) 3 cloves garlic, minced 2 15-oz. cans black ...
From chickinthekitchen.com


SWEET POTATO AND BLACK BEAN BURRITOS - LIZ MOODY
Ingredients. Scale. 1 large red onion, sliced⁣. 1 large or 2 small sweet potatoes, chopped into 1/2” cubes (no need to peel, just wash them well!!)⁣. 1 15-ounce can of black beans, rinsed and drained ⁣. 4 – 6 burrito sized tortillas (I used the Siete Foods ones)⁣. avocado oil (I used Primal Kitchen) fine grain sea salt ⁣. ground ...
From lizmoody.com


BLACK BEAN SWEET POTATO BURRITOS - SWEET VEGAN
Add the garlic, chili powder, jalapeño peppers, cumin, salt and stir, cooking just until fragrant, (about a minute). Add the beans, kale and the water or broth to the pan. Bring the mixture to a boil. Add cilantro. Reduce the heat and allow the mixture to simmer for 10-20 minutes, while stirring and mashing the beans gently with a spoon or ...
From sweetvegan.net


BLACK BEAN AND SWEET POTATO BURRITO - COURTNEY'S SWEETS
Instructions. In a small saucepan combine the black beans, peppers, corn, bay leaf, and taco seasoning. Bring to a boil and then reduce heat to a simmer to cook down the peppers. Preheat oven to 425 degrees and place the chopped potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with taco seasoning.
From courtneyssweets.com


BLACK BEAN BURRITOS WITH POTATOES - CHATTAVORE
Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender. Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
From chattavore.com


SWEET POTATO BURRITOS WITH BLACK BEANS | A MIND "FULL" MOM
Instructions. In a medium skillet, heat one tablespoon of oil over medium heat. Add in peeled and cubed sweet potatoes, diced onion, and taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes. Add in black beans and cook for 2-3 minutes or until beans are warmed through.
From amindfullmom.com


BLACK BEAN SWEET POTATO BURRITOS - THE DASHLEY'S KITCHEN
Instructions. Preheat oven to 425° F. In a bowl combine the sweet potatoes, chilies, onion, peppers. Pour olive oil over the top and add seasonings to the bowl, cumin, chili powder, salt and pepper. Stir everything together until seasonings are evenly dispersed. Pour out the veggies on to a sheet pan and spread them evenly for roasting.
From thedashleyskitchen.com


MAKE AHEAD SWEET POTATO BLACK BEAN BURRITOS
Allow to cool down before chopping. Heat up 1 tbsp avocado oil. When heated, add sweet potato to saute. Once you've sauteed the sweet potato for a couple minutes (they will start to brown) add black beans, onion and corn. Add in spices: sea salt, cumin, chili powder, garlic powder and pepper. Adjust seasonings to taste!
From onebalancedlife.com


CRISPY BLACK BEAN SWEET POTATO BAKED BURRITOS - HAPPY FOOD, …
Preheat oven to 400 degrees F. On a large baking sheet, spread chopped sweet potatoes in single layer, drizzle with olive oil and a sprinkling of salt. Bake for about 30-40 minutes or until fork tender. Fill tortillas with sweet potatoes, black beans, corn, and salsa. Roll each one tightly and place in a 9x13 baking dish.
From happyfoodhealthylife.com


SWEET POTATO BLACK BEAN BURRITOS RECIPE - CHISEL & FORK
Recipe Ingredients. Olive oil - used to cook the veggies. Sweet potatoes, sweet onion, garlic, green bell peppers, limes - where most of the flavor comes from. Cumin, salt, paprika, black pepper, cayenne pepper - enhances the flavor. Rice - helps making the burritos more filling. Black beans - added protein. Tortillas - I use whole wheat but use your favorite.
From chiselandfork.com


SWEET POTATO AND BLACK BEAN BURRITOS RECIPE | SPARKRECIPES
Directions. 2)Heat oil in a skillet and saute onion and garlic until soft. Stir in black beans and water, and heat until warm. Remove from heat and drain reserving 1/2c liquid. 3)Stir in chili powder, cumin, mustard, cayenne, soy sauce and reserved liquid in a small bowl. Add to bean mixture. 4)Divide mashed sweet potatoes and bean mixture ...
From recipes.sparkpeople.com


ROASTED SWEET POTATO AND BLACK BEAN BOWLS (OR BURRITOS)
To roast the sweet potatoes, preheat the oven to 425 F (or 400 F convection). Line a large rimmed baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and drizzle with the olive oil and sprinkle with the seasonings (chili powder through black pepper). Toss to coat and spread the sweet potatoes out evenly on the pan.
From ahintofhoney.com


SWEET POTATO AND BLACK BEAN VEGAN BREAKFAST BURRITOS
Add 1/3 cup of water to a large saucepan or skillet and add the Diced Onion and Sweet Potatoes. Cover and let cook over medium-high heat for 5-7 minutes. Remove the lid from the pan, reduce the heat to medium, and add the Black Beans and Salsa. Add a splash of water as well, if necessary. Stir, cover, and let cook for 10-15 minutes, or until ...
From frommybowl.com


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