I’ll warn you now—if you make this recipe, you’ll want to just eat these sweet potatoes off the cookie sheet and forget the burrito part. But trust me on this: When you get that perfect bite of all the flavors together, you’re going to be happy you only snuck a few.
Sweet Potato and Black Bean Burritos with Lime-Avocado Sauce
2 medium sweet potatoes
2 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon red pepper flakes (optional)
sea salt and black pepper
1 can black beans
chili powder (optional)
hot sauce (optional)
1/2 red pepper
1/2 green pepper (can sub in yellow if you prefer)
1/4 red onion
4 tortillas (I used whole wheat, surprisingly yummy!)
1 cup shredded cheese
Optional toppings: sour cream, lettuce, tomatoes, etc.
1 ripe avocado
1 lime, juiced
1 clove garlic, chopped
1/4 fresh jalapeño, chopped (optional)
1/4 cup packed cilantro
sea salt, to taste
water (to thin if necessary)
1. Preheat your oven to 450 degrees. Peel your sweet potatoes, and cube into bite-sized pieces. In a Ziplock bag, add 1 1/2 tablespoons of olive oil (save the other 1/2 tablespoon), cumin, paprika, cayenne, salt, pepper and optional red pepper flakes. Add the sweet potatoes, seal the bag, and agitate until all the potatoes are covered with olive oil and spices. Line a cookie sheet with parchment paper, and arrange the potatoes in a single layer. Do not throw away your Ziplock. Bake potatoes for about 40 minutes, flipping once.
2. While your potatoes bake, rinse one can of black beans in a strainer and dump them into a sauce pan. Add enough water to cover all the beans and an additional 1/4 inch. Add some chili powder and hot sauce to the water if you like. Turn the burner on low.
3. Chop your peppers and red onion into fajita-style strips. Place them in your Ziplock from Step 1, add 1/2 tablespoon olive oil, and agitate. After the potatoes have baked for 40 minutes, add the peppers to the potatoes, and let it all bake for 5 more minutes.
4. In your blender, combine the avocado, lime juice, garlic, cilantro, salt and optional jalapeños. Blend. Add water as necessary to thin. The sauce should be of sour cream consistency. If you try it, you’re going to think it’s too much… but trust me. The tangy lime really amps up the sweet potatoes and black beans.
5. When the potatoes and peppers are done, allow to cool for 2-3 minutes, and then scrape them off your parchment paper and into a bowl. Also, strain your black beans, and set aside.
6. Place your tortillas on the cookie sheet (still lined with parchment paper), and fill each with a mix of sweet potatoes, peppers, onions, black beans and cheese. (FYI: I added rice at this part only because we had some left over from the night before. It’s good!) Roll up and bake for five minutes or until the tortillas are slightly crisp.