Author: story of a kitchen (adapted from aggie's kitchen foodblog)
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
2 sweet potatoes, peeled and cubed (about 1 cm cubes)
1 colored bell peppers, cubed If you want some spicy heat, chop up a jalepeno too)
1 onion cubed
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper
2 teaspoons olive oil
1 can (14-ounce) black beans, rinsed
a handful chopped cilantro
a squeeze lime
crumbled Cotija cheese, about 1 cup (If you like things more salty, you may want to add more. The saltiness also plays nicely with the sweetness of the peppers and sweet potatoes.)
large burrito size wraps (about 8)
Instructions
Toss sweet potatoes, peppers, and onions in olive oil and season with spices and salt and pepper. Place in large baking pan and roast at 425 degrees F for 20 minutes, stirring halfway during cook time. Allow to cool.
Add rinsed black beans to cooled mixture. Add cilantro and squeeze of lime juice. Combine gently. (Mixture can be stored for later use or you can use right away.)
Warm wraps in microwave slightly. Add 2 to 3 heaping tablespoons of vegetable and bean mixture to center of each wrap. Top with Cotija. Fold over side closest to you, then fold in edges to secure contents and roll up.
Place each burrito on baking dish, seam side down.
The original recipe suggests baking at 375 degrees F for about 15 minutes or until golden brown, for a crisp burrito. For a softer burrito, gently rub burrito with a thin film of oil, then wrap in foil and bake for same amount of time. Or, even easier (which is what I do): just microwave for a couple of minutes. I also freeze the burritos individually in plastic bags, allow to thaw slightly before lunch, then microwave each burrito about 2 minutes.
Makes about 8 burritos. They keep in the freezer for months, in the fridge before cooking for days.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/sweet-potato-black-bean-burritos-recipe/