These burritos were delicious! The most time consuming part was peeling and cubing the sweet potatoes, but it wasn’t too bad. I just got a mandolin thing and it may cut the time in half! I am a little scared to use it as the blades have a million “these are super sharp” warnings on them. I got this recipe form melskitchencafe.com, she is awesome. If you haven’t visited her site, you should! I changed the recipe a little to suit our taste. Her recipes are quite family friendly. My husband will eat anything as long as it doesn’t contain milk or cheese as that makes him sick, so I just leave the cheese out of his portion so I can still enjoy it myself.
What you need
- 2 sweet potatoes peeled and cubed small (about 3 cups)
- 1 red pepper finely diced
- 1/2 red onion finely diced
- 2 tsp. olive oil
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped cilantro
- Juice from 1 lime (about 2 tsp.)
- 1 cup cheddar cheese
- 1 cup monterey jack cheese
- 6-8 burrito sized tortillas
What you do
- Preheat oven to 425 degrees Fahrenheit. In a large bowl combine sweet potatoes, red pepper, red onion, cumin, olive oil, salt, and pepper.
- On a large rimmed baking sheet, put the coated veggies in a single layer and roast all together for 18 to 20 minutes, tossing halfway through. The vegetables should be tender, but not mushy.
- Scrape the veggie mixture back into the large bowl and toss with cilantro, lime juice and black beans.
- Place 3-4 tortillas between two damp paper towels and microwave for 15 seconds for tortillas to become soft and pliable.
- Place 1/4 cup of the mixture in the center of each tortilla and sprinkle with both kinds of cheese.
- Fold in sides of tortilla and roll up like a burrito.
- Place seam-side down on a baking sheet – OR – wrap each burrito in tin foil and place on baking sheet.
- Bake at 375 degrees for 10-15 minutes or until heated through.