Sweet Potato Black Bean Burritos
My sister Emily introduced me to this recipe recently, and I think it's a great addition to our regular meal rotation. It's a meatless dish that is hearty, healthy (depending on what extra filling ingredients you use), and delicious. I also like that it is a little out of the ordinary. This recipe has been lightly adapted from the one on this blog.
1/2 cup dry rice (I used basmati rice because it's what I had but the original recipe called for brown rice)
2 medium sweet potatoes, chopped into 1 inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon smoked paprika (I omitted the regular paprika and just used about a half teaspoon of smoked paprika)
1/4 teaspoon cumin
Sea salt and pepper to taste
1 medium onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 cans black beans, rinsed and drained
6-8 large flour tortillas
1 medium head of romaine lettuce, thinly sliced
2-3 medium Roma tomatoes, diced
1/4 cup cilantro, roughly chopped
Guacamole, salsa, sour cream, creamy tomatillo dressing, or chipotle sauce
1 lime, cut into wedges
Preheat the oven to 400 degrees. Cook the rice according to the package directions and then set it aside. While the rice is cooking, dice the sweet potato and put the chunks on a parchment lined tray. Drizzle 2 tbsp. of olive oil over the top and toss to coat. Sprinkle chili powder, smoked paprika, garlic powder, paprika, cumin, salt, and pepper over the potatoes. Toss to combine. Roast for 25-30 minutes, or until the edges start to brown (flip the sweet potatoes over halfway through).
While the sweet potatoes are roasting, saute the diced onion in 1 tbsp. of oil over medium heat for 5-8 minutes. Add drained black beans and minced garlic cloves. Cook for 2-3 minutes, or until the beans are warmed through. Season with salt and pepper. Cover and set aside until everything is ready. When the sweet potatoes are done roasting, add them to the pan with the beans and onions. Mix to combine.
To serve, warm the tortillas and then put lettuce, rice, a scoop of the black bean and sweet potato mixture, tomatoes, cilantro, guacamole, sour cream, and whatever sauce/salsa you desire on each tortilla. Squeeze a wedge of lime over the filling and roll up the burrito.
1/2 cup dry rice (I used basmati rice because it's what I had but the original recipe called for brown rice)
2 medium sweet potatoes, chopped into 1 inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon smoked paprika (I omitted the regular paprika and just used about a half teaspoon of smoked paprika)
1/4 teaspoon cumin
Sea salt and pepper to taste
1 medium onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 cans black beans, rinsed and drained
6-8 large flour tortillas
1 medium head of romaine lettuce, thinly sliced
2-3 medium Roma tomatoes, diced
1/4 cup cilantro, roughly chopped
Guacamole, salsa, sour cream, creamy tomatillo dressing, or chipotle sauce
1 lime, cut into wedges
Preheat the oven to 400 degrees. Cook the rice according to the package directions and then set it aside. While the rice is cooking, dice the sweet potato and put the chunks on a parchment lined tray. Drizzle 2 tbsp. of olive oil over the top and toss to coat. Sprinkle chili powder, smoked paprika, garlic powder, paprika, cumin, salt, and pepper over the potatoes. Toss to combine. Roast for 25-30 minutes, or until the edges start to brown (flip the sweet potatoes over halfway through).
While the sweet potatoes are roasting, saute the diced onion in 1 tbsp. of oil over medium heat for 5-8 minutes. Add drained black beans and minced garlic cloves. Cook for 2-3 minutes, or until the beans are warmed through. Season with salt and pepper. Cover and set aside until everything is ready. When the sweet potatoes are done roasting, add them to the pan with the beans and onions. Mix to combine.
To serve, warm the tortillas and then put lettuce, rice, a scoop of the black bean and sweet potato mixture, tomatoes, cilantro, guacamole, sour cream, and whatever sauce/salsa you desire on each tortilla. Squeeze a wedge of lime over the filling and roll up the burrito.
Comments
Post a Comment