Black Bean Sweet Potato Burritos

"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."
 
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Ready In:
50mins
Ingredients:
8
Yields:
8 burritos

ingredients

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directions

  • 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.
  • Add black beans, spices and salt and cook until heated through.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. 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!
     
  5. 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!!
     
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Tweaks

  1. 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
     
  2. This is a great recipe that can be changed up to suit different tastes. I used pepper jack cheese instead of soy and also added a bit of cooked brown rice to each burrito. We've been eating much less meat lately and this is such a great, healthy burrito that's much different than I normally make. We thought the cinnamon was more prominent than we liked, so I'll cut back to 1/4 tsp. next time.
     

RECIPE SUBMITTED BY

I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
 
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