I have been on a southwestern kick for the last few weeks, and this was something I tried out that was really good! The burrito itself doesn’t have too much going on in it, but that could easily be changed if you don’t want to invest the time for this recipe. I got this one from a blog called Cookie + kate (link) and mostly followed it faithfully. Here ya go!
PS: These freeze well!
1 sweet potato
6 whole wheat or white 8″ tortillas
1 15oz can black beans
1 cup shredded cheese of preference
1/4 tsp cumin
1/4 tsp chili powder
2 cloves garlic
1 lime, for juice
1/4 cup packed cilantro
Pepper and Salt to taste for salsa
1 Tbsp olive oil
Roasting the Sweet Potatoes
Preheat the oven to 450 degrees and line a baking sheet with aluminum. Spray the baking sheet lightly with oil of choice to prevent sticking. (Side note: if you have a temperamental smoke detector like me, put something over it or make it stop working while you’re cooking. Mine shrieks every time I roast potatoes). Clean and peel the sweet potato, then cut in to bitesize pieces. Toss the sweet potatoes in the spices and olive oil, then scatter on the prepped baking sheet evenly. Bake for about 15 or 20 minutes, or until tender to the fork, flipping the potatoes halfway through roasting so they cook evenly.
Making the Avocado Cream
While the sweet potatoes roast, put all ingredients in a food processor/blender. Blend until smooth.
Put roasted sweet potatoes, black beans, and cheese onto your tortillas slightly off-center for easy rolling. If desired (and highly recommended), bake assembled burritos for 5-8 minutes after assembly so the tortillas are pliable. Top with desired amount of avocado cream and a cilantro leaf. A sprinkling of chili powder on top looks nice and tastes nice!
Now for an overall rating system:
Difficulty: A baby can do it! Moderate abilities will carry you to success This recipe is balls-to-the-wall.
Total Time: 45 minutes
Overall food rating: B+. High in good fats, nutrients such as vitamins A and K, but the cheese and tortillas bring it down a little.
Cost efficiency: $8 ($2.66/serving) for the whole recipe, assuming you didn’t purchase any spices or oil, but did have to buy garlic and limes.