Monday, June 7, 2010
Sweet Potato and Black Bean Burritos
Think burritos are a boring dinner option? Well, I guess at some point we all get bored with our 'same old' weekly standbys. Since roasted sweet potatoes are one of our favorite veggies, we decided to change things up a bit with another one of our favorites. These oughta spice up those old standby burritos. We love these!
What you’ll need:
1 large sweet potatoes, chopped into small cubes
1-2 Tbs olive oil
1 large garlic clove, minced
1 15 oz. can black beans, drained and rinsed ( or use your own homemade beans)
½ Tbs chili powder
1 14.5 oz can diced tomatoes, drained (or use fresh)
Salt and pepper to task
2 cups of your favorite salsa (fresh is best)
8 large whole wheat or flour tortillas
½ cup chopped red onions
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet, drizzle with oil and toss with your hands. Roast until tender, turning once about 20 minutes. Remove from oven and set aside.
Reduce oven temperature to 350 degree. Heat olive oil in a large skillet over medium heat. Add garlic, cook until fragrant about 30 seconds. Add beans, chili powder, salt and pepper. Stir in sweet potatoes and simmer for 5 minutes. Set aside.
Lightly oil a 9 x 13 baking dish, add a thin layer of salsa over the bottom.
Place a tortilla on a flat work surface. Spoon in a portion of the sweet potato mixture down the middle of the left side of the tortilla and roll it up, folding in the ends. Place the filled tortilla in the baking dish, seam side down. Repeat with the remaining mixture and tortillas. Spoon any remaining mixture on top of the burritos, top with the remaining salsa and red onions. Cover and bake for about 20 minutes. Serve hot with avocado slices or guacamole.