Friday, March 5, 2010

Sweet Potato and Black Bean Burrito Recipe (vegetarian)

{print this recipe}

These are delicious, addictive and totally unique! I love how healthy they are with the black beans and sweet potatoes especially. Power packed with superfoods!

The soy sauce adds a whole new element to them. Delicious and amazing. And very dense. We both ate one and then because they were so amazing, we split another one. And then quickly regretted eating as much as we did! For us, one is more than enough!

I used to cut the recipe in half but now I make the whole thing since they're so easy.  I freeze six of the burritos for another day, we eat some of the remaining and then have some leftover for lunch or dinner the next day.  I often make these burritos when I'm bringing dinner to friends with new babies.  Always a hit!

source: modified from
prep time: 20 min.
cook time: 20 min.
total time: 40 min.
serves: 8-12 people (12 burritos)

3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
pinch cayenne pepper, or to taste
4 cans black beans, drained and rinsed
½ cup water
4 teaspoons prepared mustard
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes (about 3-4 medium sweet potatoes) - can subs. canned sweet potato puree but I don't recommend it.
12 (10 inch) flour tortillas
½ to one pound shredded Cheddar cheese

1. Make ahead: wash and scrub sweet potatoes, pierce with a fork and wrap in foil. Bake at 350° for about an hour and 15 minutes. Allow to cool, then slip off peel and puree in food processor (or with hand mixer) until smooth. You can even bake the potatoes a day ahead, unwrap foil and store whole in your refrigerator overnight.

2. Preheat oven to 350°. 

3. Heat oil in a medium skillet, and saute onion and garlic until soft. 

4. Add chili powder, cumin and cayenne pepper. Cook until fragrant (about 30 seconds). Stir in beans, and mash.  I like to use a pastry blender for this...

Gradually stir in water, and heat until warm. Remove from heat, and stir in mustard and soy sauce. 

5. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. 

6. Fold up tortillas burrito style (fold two sides in and roll), and place on a baking sheet. 

7. Bake for 12 minutes in the preheated oven, and serve.

Freezer Directions
Follow the recipe through step 4. At step 5, simply fold up the tortillas and place on a baking sheet into the freezer to "flash freeze". Once frozen, wrap individually in plastic wrap then place into a ziploc freezer bag. Label (with date) and remove as much air as possible.
To cook: thaw and bake according to step 6.

1 comment:

Andrea said...

Oh my these sound and look scrumptious! Can't wait to make them soon for my family :)