Sweet Potato and Black Bean Burritos
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Ingredients
- 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 Spanish onion, finely diced
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1/2 teaspoon dried Mexican oregano
- 2 cups packed fresh baby spinach
- One 15-ounce can black beans, drained
- One 14.5-ounce can diced tomatoes
- 1 cup crumbled queso fresco
- Juice of 1 lime
- Ten 10-inch whole-wheat tortillas
- 1 bunch fresh cilantro, chopped
- Hot sauce, as desired
Directions
- 1
Preheat the oven to 425 degrees F.
- 2
Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- 3
Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- 4
Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- 5
To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!