A fresh and over the top delicious vegetarian dish that is simple to make and really delivers on taste. Once again, I cannot resist a yummy sweet potato dish. Base recipe (with some minor changes) from Mel’s Kitchen Cafe – much love.
You can leave out the cheese (or use dairy free cheese) and this dish becomes VEGAN.
Also, you can use any type of wrap/tortilla that you prefer; sprouted wheat, corn, etc. as long as they are atleast 6″ in diameter.
I wrapped them in aluminum foil to keep the burrito tortilla soft. You may omit the aluminum foil wrap if you prefer a crunchier shell.
Serves perfect with rice and avocado.
- 3 small sweet potatoes, peeled & cubed
- 1 jalapeno, seeded & finely chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 tsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 (15 oz.) can black beans, rinsed & drained
- 1/4 cup fresh cilantro, chopped
- juice from 1/2 a lime
- shredded cheddar cheese
- 6-8 whole wheat tortillas
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Cut 6 square aluminum pieces and set aside.
In a large bowl, toss the chopped sweet potato, jalapeno, bell pepper, onion, olive oil, chili powder, cumin, 1/2 tsp salt and 1/4 tsp ground pepper – until well coated. Transfer all to baking sheet and roast for 20 minutes or until sweet potato is fork tender (not mushy). Remove from oven and allow to cool.
In the bowl, mix the beans, cilantro and lime juice (season with salt to taste). When sweet potato mixture has cooled down, combine and toss with the beans.
Keep the oven going at 375 F.
On a flat surface, lay a square of aluminum, placing a tortilla on top. Spread some cheddar on the bottom and add about 1/3 cup of the sweet potato mixture to each. Roll each closed and the fold in the ends of the aluminum to close the burrito. Repeat untill all mixture is used. Place burritos into a baking dish and bake for 15 minutes or until warmed through.
Yields 6-8 burritos.