Best Sweet Potato And Black Bean Burritos Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET POTATO AND BLACK BEAN BURRITO



Sweet Potato and Black Bean Burrito image

Make and share this Sweet Potato and Black Bean Burrito recipe from Food.com.

Provided by GothicGranola

Categories     Yam/Sweet Potato

Time 3h

Yield 4 serving(s)

Number Of Ingredients 15

2 (10 ounce) sweet potatoes
2 tablespoons vegetable oil, plus more for brushing
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups thoroughly cooked black beans or 1 (15 ounce) can black beans, rinsed and drained
1/2 cup vegetable stock or 1/2 cup water
kosher salt & freshly ground black pepper
8 (6 inch) flour tortillas
2 -3 scallions, white part only, thinly sliced
1 cup shredded monterey jack cheese
shredded romaine lettuce
sour cream
chopped pickled jalapeno pepper, for garnish

Steps:

  • Preheat the oven to 400 degress Farenheit. Prick the potatoes with a knife in several places and bake in a small baking pan until very tender, 1 to 1 1/2 hours.
  • Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring often, unyil softened, about 5 minutes. Add the garlic and for 1 minute longer. Stir in cumin and chili powder and cook for 1 minute. Add the beans and vegetable stock, cover, cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 1 1/2 cups.
  • Remove the potatoes from the oven and cool. (Keep the oven at the same temperature.) When the potatoes are cool enough to handle, halve and scoop out the flesh. Place the fresh in a small bowl and use a fork to mash coarse. Discard the skins. Add the nutmeg and season with salt and pepper. You should have 1 1/2 to 2 cups.
  • Spread the tortillas with roughly equal amounts of the bean mixture. Top with equal amounts of the potato puree. Sprinkle on equal amounts of scallions and chesse. Roll the tortillas into cylinder and arrange, seam side down, on a baking sheet. Brush the tops with vegetable oil. Place in a baking pan large enough to hold the burritos in one flat layer. For a soft burrito, cover with foil and bakie until warmed through, about 20 minutes. Bake uncovered for a crisper burrito. Arrange the garnishes attractively in bowls and let diners garnish their own burritos.

Nutrition Facts : Calories 648.6, Fat 22.4, SaturatedFat 8, Cholesterol 25.1, Sodium 770, Carbohydrate 90.2, Fiber 13.1, Sugar 8.7, Protein 22.3

SWEET POTATO AND BLACK BEAN BURRITOS



Sweet Potato and Black Bean Burritos image

Provided by Molly Yeh

Time 40m

Yield 10 burritos

Number Of Ingredients 17

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

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!

SWEET POTATO AND BLACK BEAN BURRITO



Sweet Potato and Black Bean Burrito image

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

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

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.

ADDICTIVE SWEET POTATO BURRITOS



Addictive Sweet Potato Burritos image

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

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

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 AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

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

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

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

Related Topics