Sweet Potato Burritos
Filled with sweet potatoes, black beans, and southwestern spices, these easy vegetarian burritos are hearty, filling, and healthy!
Servings: 8 burritos
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups cubed sweet potatoes ~ 2 large sweet potatoes (peeled and cut into 1-inch cubes)
- ¼ cup minced yellow onion
- 1 (15-ounce) can black beans rinsed and drained
- 1 tablespoon taco seasoning
- 1 medium lime zested and juiced
- 8 (8-10 inch) tortillas
Instructions
- In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Once the oil is glistening, add 4 cups cubed sweet potatoes,¼ cup minced yellow onion, and 1 tablespoon taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes.
- Once the sweet potatoes are fork-tender, add 1 (15-ounce) can black beans (drained and rinsed) and cook for 2-3 minutes or until the beans are warmed through. Remove the skillet from the heat.
- Zest 1 medium lime into the skillet. Then cut the lime open and squeeze the juice of the lime into the sweet potato mixture. Stir to combine.
- Warm tortillas slightly in a dry skillet or in the microwave, until soft and pliable.
- Place ½ cup of the sweet potato mixture in the center of the warmed tortilla. Top with cheese and/or avocado if desired. Wrap up each burrito, folding up the bottom, then the sides, then rolling to seal. Serve immediately or cool to store.
Notes
Tortillas: Use corn, gluten-free, or flour tortillas.
Beans: If using canned black beans, be sure to rinse and drain them before adding them to the skillet. And of course, feel free to substitute pinto beans for the black beans if desired.
Taco Seasoning: Use ½ tablespoon chili powder, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon oregano and pinch crushed red pepper flakes.
Storage: Store in the refrigerator for 5-6 days in an airtight container. To freeze sweet potato burritos, follow the recipe as stated and wrap each burrito in foil or plastic wrap. Place in a freezer-safe bag or container and freeze for 3 months. Defrost overnight and then simply pack with an ice pack for school or work lunches.
Nutrition
Calories: 192kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Sodium: 178mg | Potassium: 371mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6945IU | Vitamin C: 3.7mg | Calcium: 61mg | Iron: 2.3mg
