Black Bean and Sweet Potato Burrito

black bean burritos

We love Mexican themed food in the McNamara house, so this recipe had us at the word burrito. Plus the fact that it is pretty easily prepared and goes over well at our table. Our Noah (4 yrs old) and Isla (turning 2 years old soon) polished off a burrito each for lunch today.

You can easily make a double batch and freeze these down. They reheat nicely for when you are short on time or energy (let’s face it sometimes you just don’t want to cook another meal.)

What you are going to need:

2 medium sweet potatoes

1 red pepper

1 yellow onion

1 tbsp chili powder

1 tsp cumin

1 tsp sea salt

2 tbsp olive oil

8-10 Whole Wheat Tortillas (or tortillas of your choice)

2 tbsp cilantro

1 can of black beans

2 tbsp fresh squeezed lime juice

1 cup of shredded cheese

Preheat oven to 425.

In a 9 x 11 baking dish mix together peeled and cubed sweet potatoes, chopped red pepper, chopped onion, chili powder, cumin, and olive oil. Toss to coat vegetables evenly. Bake covered 25 to 35 minutes until vegetables are tender.

In a separate bowl add together the can of rinsed black beans, cilantro, lime juice and sea salt.

Once the cooked sweet potato mixture has cooled off combine it with the black bean mixture.

Then evenly distribute the filling between 8 to 10 tortillas and fold into a burrito.

Place the assembled burritos on a baking sheet and bake for 15 to 20 minutes at 375.

Hope your family enjoys them as much as mine! 

Jennifer McNamara

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