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Sweet Potato Burrito

Smoky Sweet Potato Black Bean Burritos Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 3/4 tsp salt, divided
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 4 large flour tortillas
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/2 cup plain Greek yogurt
  • 1 chipotle pepper in adobo sauce, minced, plus 1 tbsp adobo sauce
  • Juice of 1/2 lime

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, paprika, cumin, and 1/2 tsp salt. Roast on a sheet pan for 25 to 30 minutes, stirring once, until tender and caramelized.
  2. Mix yogurt, chipotle, adobo sauce, lime juice, and remaining 1/4 tsp salt. Set aside.
  3. In a skillet over medium heat, warm black beans and corn with a splash of water for about 2 minutes, until heated through. Season with a pinch of salt.
  4. Spread some sauce on each tortilla, then add sweet potatoes, beans and corn, and cheese. Fold sides in and roll tightly.
  5. Heat a little oil in a skillet over medium heat. Toast burritos 2 to 3 minutes per side, pressing gently, until golden and crisp. Serve warm with extra sauce.

Notes

For extra smoky flavor, stir a small spoonful of adobo sauce into the beans while warming them. Assembled burritos can be refrigerated un-toasted for up to 3 days.