SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
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!
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
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
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
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
BEAN AND SWEET POTATO BURRITOS
Not only does this bean and sweet potato combination take the standard burrito in a delicious direction, but the make-and-freeze option will give you a welcome weeknight dinner or snack solution.
Provided by Becky Rosenthal
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
- In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
- Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
- Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
- To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.
Nutrition Facts : ServingSize 1 Serving
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