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–+ servings
Black Bean Sweet Potato Burrito
Rebekah KukRebekah Kuk

Black Bean Sweet Potato Burritos

A unique way to use sweet potatoes with a surprise spice: cinnamon! It pairs well with black beans.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 3 cups sweet potatoes cooked
  • 1 onion diced
  • 2 cups black beans cooked, or about 1 can
  • 1 tbsp olive oil plus extra for oiling pan
  • 1.5 tsp cumin
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp red chili flakes or cayenne pepper optional
  • 8 sprouted whole grain tortillas
  • 1 1/2 cups raw cheddar cheese divided
  • probiotic sour cream, salsa, and/or cilantro optional, for garnish

Method
 

  1. Preheat oven to 375 degrees Fahrenheit. If you don't have any leftover sweet potato, peel and cut two medium sweet potatoes into quarters. Place in pot with enough water to cover, bring to boil, then simmer over medium heat (covered) for about 10 minutes until soft.
  2. Saute onion in olive oil over medium heat until soft. Combine cooked sweet potato, sauteed onion, black beans, cumin, cinnamon, optional cayenne pepper, salt, and half of cheddar cheese. Mix well.
  3. Lightly oil a 9x13" glass baking pan with olive oil. Divide sweet potato and bean mixture evenly among 8 tortillas. Roll up and place in pan. You may need to crowd them in on their side a bit. Sprinkle remaining cheddar on top.
  4. Bake for about 25 minutes until lightly golden. Serve with sour cream, salsa, and cilantro.
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