Sweet Potato Black Bean Burritos
| Serving Size: | 1 burrito |
| Servings: | 10 |
| Prep Time: | 40 min |
| Cook Time: | 10 min |
Ingredients:
| Amount | Ingredient |
|---|---|
| 1.5 pounds | sweet potatoes (cubed) |
| 2 cloves | garlic |
| 1/2 | onion (chopped) |
| 1 | jalepeno |
| 1 tbsp | chili powder |
| 1 tbsp | tomato paste |
| 1/2 tsp | Mexican oregeno |
| 2 cups | baby spinach |
| 15 oz | black beans (drained) |
| 14.5 oz | diced tomatoes |
| 1 cup | queso fresco (crubmbled) |
| 1 | juice of lime |
| 10 | 10inch whole wheat tortillas |
| 1 | cilantro |
Recipe:
- Prehead oven to 425 F.
- Lightly coat sweet potatoes with olive oil, season with salt and pepper.
- Spread on baking sheet, cook for 15 - 20 minutes.(Tender but with some firmness still)
- Add oil, garlic and onion to pan, saute ~ 5 minutes.
- Add jalepeno, chili powder, tomato paste, oregeno. Cook 5 minutes.
- Add spinach, beans, canned tomatoes. Fold gently to combine. Simmer 7-10 minutes, until spinach is wilted and liquid volume is reduced.
- Remove from heat, add queso fresco, lime juice, and sweet potatoes.
- Distribute mix into tortillas evenly. Roll, garnish with cilantro and hotsauce if desired.