BLACK BEAN SWEET POTATO BURRITOS
I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.
Provided by Valeria
Categories Lunch/Snacks
Time 50m
Yield 8 burritos
Number Of Ingredients 8
Steps:
- Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
- Add black beans, spices and salt and cook until heated through.
- Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.
Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2
SWEET POTATO AND BLACK BEAN BURRITO
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
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.
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
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
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
SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
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!
VEGAN SWEET POTATO AND BEAN BURRITOS
These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
- Roast in the preheated oven, about 30 minutes or until desired level of doneness.
- Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g
MOOSEWOOD BLACK BEAN-SWEET POTATO BURRITOS RECIPE - (3.7/5)
Provided by Chezlamere
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. cook sweet potato how ever you usually cook them While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. 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. combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and mix until combined and chunky 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, sprinkle some cheese on top, roll it up, and place it, seam side down, in the baking dish. Sprinkle more cheese on top of the burritos. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with slices of avocado and salsa.
BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)
From "Best Recipes All New Slow Cooker", this flavorful and economical recipe is very quick to throw in the crock pot. It is great wrapped in tortillas or served on top of rice (My kids enjoy it both ways!). I double the recipe but not the spices. Note: 11/8/06 I added about 3 tbs. (plus the juice) of crushed pineapple and it was a very good variation!
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Chili powder, oregano, and cumin in small bowl and set aside.
- Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
- Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
- Stir in lime juice and cilantro.
- Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
- Fold tortilla to close.
- Microwave until cheese melts.
Nutrition Facts : Calories 286.5, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 175.3, Carbohydrate 42.4, Fiber 11.3, Sugar 4, Protein 15.2
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- Preheat oven to 425°. Toss sweet potato, oil, coriander, and cumin on a rimmed baking sheet. Season with salt and pepper. Roast potatoes, tossing halfway through, until golden brown and tender, 20–25 minutes.
- Meanwhile, scoop flesh from avocado into a small bowl and mash with a fork until mostly smooth. Stir in yogurt and lime juice until well combined; season with salt.
- Spread ½ cup sweet potato, ¼ cup beans, and ¼ cup cheese down center of each tortilla. Top with avocado mixture. Fold sides of tortilla over filling, then roll up to enclose.
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