The first time I heard the words “black beans” and “sweet potatoes” in the same sentence, I knew it was a match I wanted to try. So far I’ve made chili with this deadly combination, but when I saw a recipe for the combo made into burritos in Clean Food cookbook, I knew it was the next recipe with the two ingredients I wanted to try.
But I didn’t think that particular recipe was exactly what I was feeling. So with a few changes, I came up with a burrito that is filled with flavors- sweet, spicy, tangy, tart and savory. The perfect combination for a satisfying, filling lunch or dinner.
The ingredient list might look long, and there are multiple tasks to complete, but these burritos are surprisingly easy to prepare. As always, I made them gluten-and dairy-free.
Black Bean Sweet potato burritos
1 medium sweet potato, diced
2 tsp fresh lime juice
1 tablespoon neutral oil
1 small onion, chopped
1 clove garlic
1 can black beans, drained and rinsed
1 tsp chili powder
1/2 tsp cumin
salt, to taste
3/4 cup frozen organic corn, defrosted
2 large tortillas; I used Food For Life’s Brown rice variety
2 tablespoons salsa
1/4 cup daiya cheese (or shredded organic if you do the dairy thing)
1. Preheat oven to broil. Bring a medium pot of water to a boil. Add sweet potato and boil 10-15 minutes, until soft. Drain, add lime and a pinch of salt and mash. Set aside.
2. Meanwhile, heat oil over medium heat. Sautee onions until translucent. Add garlic and cook, stirring for one minute. Add black beans and spices, cook for 2-3 minutes. Add corn, stir and continue to cook for about 5 minutes. Add salt to taste.
3. Warm tortillas in a dry pan for 20-30 seconds per side. Layer sweet potato, beans, salsa and cheese on warmed tortillas. Roll into a burrito and place on a baking sheet.
4. Broil for 2-3 minutes and flip, cooking 1-2 more minutes until lightly golden.
Serve with more salsa, hot sauce or fresh guacamole.