Sweet Potato and Black Bean Burritos

Closeup photo of a sweet potato and black burrito on a white surface

Sweet Potato and Black Bean Burritos

Course Main Course

Keyword Chili Powder, Cilantro, Diced Tomatoes, Garlic, Gound Black Pepper, Jalapeño Pepper, Kosher Salt, Lime, Olive Oil, Onion, Oregano, Queso Fresco, Sweet Potatoes, Tomato Paste, Tortillas

Cooking Method Oven, Stovetop

Cook Time 40

Total Time 40

Servings

Calories 242kcal

Author Food Network

Equipment

Oven
Large Skillet
Baking Sheet
Stovetop

Ingredients

1 ½ lbs Sweet Potatoes Cut into ½ inch cubes
Olive Oil For drizzling
Kosher Salt
Ground Black Pepper
2 cloves Garlic Minced
½ Onion Chopped
1 Jalapeno Chopped
1 Tbsp Chili Powder
1 Tbsp Tomato Paste
½ tsp Oregano
2 cups Baby Spinach
1 can Black Beans 15-ounce, drained
1 can Diced Tomatoes 14.5-ounce
1 cup Queso Fresco
Lime Juiced
10 Tortillas Whole Wheat
1 bunch Cilantro Chopped

Instructions

Preheat the oven to 425 degrees F.
Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

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