Black Bean Sweet Potato Burritos

Submitted by Valeria

"I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 8 burritos

ingredients

• 3 cups sweet potatoes, peeled and diced
• 1⁄2 onion, chopped
• 2 cups cooked black beans
• 1 teaspoon ground cumin
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 8 whole wheat tortillas
• 1 1⁄2 cups soy cheese, shredded

directions

1. Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
2. Add black beans, spices and salt and cook until heated through.
3. Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Reviews

[MollyJ]

I tweaked these because I like a moister, more together filling for burritos. I microwaved my sweet potatoes and then diced them--about 3/4 to 1" dice. I sauted my onion and some garlic in olive oil and then added the beans (undrained) and the sweet potatoes and a 4 oz can of tomato sauce. In addition to the cumin and cinnamon, I added about 1/2 tsp of chili powder. I wrapped it in a whole wheat tortilla and grated on a bit of regular cheddar cheese (though I think monterey jack or pepper jack would both be great) and served it with some picante sauce on the side. I think brown rice/spanish rice as a side or in the burrito itself would be smashing. Definite do over and went together fast with microwaving the sweet potatoes.

 

[zaar junkie]

I thought these were really simple and healthy burritos to make. I was not wowed like other reviewers though. The only sub I made was to use real cheese instead of soy cheese. I used burrito size tortillas and made 4 larger ones. If I had made 8, I think they would have been too small. BF thought they were weird, I enjoyed them though. It might be something I make again.

 

[ShortieNJ]

Some of my sweet potatoes were still a little bit hard, but, i'm guessing that just means i needed to cook them even longer, though there were some that were mushy also - not too sure. I made some without cheese for the picky boyfriend, but, used a mexican blend for mine...next time maybe mozzarella instead. Really simple and yummy

 

[Andrea in AK]

Love this recipe! I rolled some into burritos and made some quesadilla-style too. I thought the cinnamon might be to sweet but was good, though next time I will use more cumin. I will surely make this again, thanks!

 

[Akikobay]

Outstanding. We made this once and I can't believe I forgot to review it. I looked up the recipe tonight because we'll be making a double recipe to freeze for lunches. We Go ahead and bake them with a little brush of butter on the top and then freeze them individually wrapped in parchment paper. They hold extraordinarily well. I used regular cheese and reduced the amount of cinnamon a touch. Thank you Valeria!!