Thursday, March 14, 2013

Baked black bean and sweet potato burritos

Several months ago, I came across this recipe for burritos.  I earmarked it in my magazine and then kind of forgot about it.  Then a few weeks ago I came across this recipe - similar ingredients but in a smaller flauta.  I ended up making a sort of hybrid of these recipes.  They were AWE.SOME.   My hubby raved about them and even the kids enjoyed them!  I served them with Mexican rice and fruit - a great Meatless Monday meal!


1/2 small onion, diced
1 medium/large sweet potato
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn or mexicorn, drained
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne (optional)
1 tsp cilantro, chopped
1/4 cup sour cream
2 heaping Tbsp salsa verde (or taco sauce or other salsa)
3/4 cup shredded cheese
6 flour tortillas
Oil or cooking spray
Garnishes: salsa, guacamole, sour cream, lettuce, tomato, etc.


Preheat oven to 425.

Wrap sweet potato in a damp paper towel and microwave for 7-9 minutes, till done.  Let cool, then peel and cube.  Set aside.

Heat small amount of oil or cooking spray over medium heat.  Saute onions until soft.  Add beans, corn, sweet potato and spices.  Cook 2-3 minutes, until heated through.  Remove from heat and stir in sour cream, salsa and cheese.

Divide mixture between the six tortillas.  Fold in ends and roll.  Place, seam side down, in greased 9x13 pan.  Bake for about 15 minutes, till lightly browned.  Serve with garnishes.

Picture from

NOTE: If desired, you could add some cooked and shredded chicken, pork or steak to the filling.


No comments: