Sooooo…Sari and I have been MIA for a while but we’re BACK! We’ve actually both been cooking a lot, but had a hard time actually writing about it. But we figured it’s time to start things up again. And no better note to start on than a yummy one…
After being off work for a week during the holidays, and having plenty of time to cook, I made a decision to not go back to store bought lunches/dinners. Easier said than done because I’m a sucker for Cosi and Potbelly. I needed something GOOD, that I’d want to eat a lot. Enter the Sweet Potato Black Bean Burrito recipe I had sitting around for a while. Super easy, super good, super(ish) healthy. I sadly just finished my last one, and in honor of that want to share the recipe.
Sweet Potato Black Bean Burrito
Adapted from Aggie’s Kitchen
- 2 sweet potatoes, peeled and cubed (small)
- 1 red pepper, cubed (small)
- 1 red onion cubed (small)
- 1 jalapeno, diced (if you want less heat sub another red pepper)
- 1tsp cumin
- 1tsp chili powder
- salt and pepper
- 2 tsp olive oil
- 1 can black beans, rinsed
- handful chopped cilantro
- squeeze lime
- shredded cheddar (I used dairy free)
- Whole Wheat Tortillas or Wraps (large)
1. Preheat oven to 425 degrees
2. In medium bowl toss veggies in olive oil and season with spices. Place on a large baking dish and roast for 20 minutes, tossing around halfway in between.
3. Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently.
To make all burritos at once… Add about 1/4 of a cup of vegetable and bean mixture to center of each wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down. Bake for approximately 15 minutes at 375 degrees, until golden brown. Remove from oven and serve.
To make one burrito at a time… Fo Follow directions above for one wrap only. Once folded, wrap burrito in foil and place in toaster oven (a regular oven will work, too). Bake for approximately 15 minutes at 375 degrees. Remove and enjoy! Store the rest of the vegetable and bean mixture in the fridge for up to a week, and continue to make burritos one at a time.
You can also premake all burritos, wrap in aluminum foil and keep in refrigerator for 3-4 days.