Wednesday, March 9, 2011

Sweet Potato & Black Bean Burritos

Seems like an odd combination, doesn't it? Sweet potatoes and black beans? Trust me, people. It's an amazing marriage of flavors that you HAVE to try. These puppies are full of fiber and are sure to make you a believer.

I first made these burritos (or are they enchiladas??) about a year ago, and was so impressed that I filed it in my imaginary "make this again" mental file. I bought a couple sweet potatoes at the store the other day and was trying to think of something different I could do with them besides the 'ol roasting routine. And I remembered this recipe. How's that for a memory??!

As always, this recipe is adaptable. Add some shredded chicken or pork if you're a meat fanatic. Or use kidney beans instead of black beans. Add some more veggies. It's all up to you and your family's tastes! Have at it!

Sweet Potato & Black Bean Burritos
Original Recipe from
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
2 Tbsp olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
2 15oz cans black beans, drained and rinsed
3/4 cup chicken stock
2 Tbsp chili powder
1 tsp ground cumin
Pinch of cayenne pepper
2 tsp prepared mustard
1.5 Tbsp soy sauce
2 cups cooked and mashed sweet potatoes (about 2 sweet potatoes)
8 10-inch whole grain flour tortillas
1 cup salsa verde
1 cup shredded cheese

Preheat oven to 375 degrees. Grease a 9x13 baking dish.

Peel and cube sweet potatoes. Add to large saucepan with enough water to completely cover them and boil for 15-20 minutes, or until easily pierced with a fork. Drain and mash.

Heat oil in medium skillet. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in black beans and mash with a fork. Slowly add in chicken stock and cook for 3-4 minutes. Remove from the heat and add in chili powder, ground cumin, cayenne pepper, mustard, and soy sauce. Stir until combined.

Divide bean mixture and mashed sweet potatoes evenly onto a flour tortilla. Top with cheese. Fold burrito style and place in greased baking dish. Repeat process for remaining tortillas. Top folded burritos in baking dish with salsa verde and remaining cheese.

Bake for 15 minutes or until cheese has melted. Remove from oven and serve. Enjoy!

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