Sweet Potato-Black Bean Burritos
- 1 1/2 c. cooked black beans, or one can, drained
- 1 large or two small sweet potatoes, cooked, peeled, cut into 1/2" cubes, and lightly mashed
- 1/2 onion, diced
- 2-4 cloves garlic, peeled and diced or put through garlic press
- 1-2 t. cumin
- 1/2 c. corn (optional)
- juice from 1/2 lime, about 2 T.
- 1/3 c. chopped cilantro
- goat or other cheese, crumbled or grated (optional)
- 10+ tortillas
Cook onion and garlic in a teaspoon or two of oil, just until onion is soft. Put all ingredients except cheese into bowl and mix lightly but well.
Spoon 3-4 T. of filling down center of each burrito, add a little cheese, roll up, and place into pan. Cover pan with foil and bake at 350 for 25-30 minutes.
Serve with chopped tomato, lettuce, and sour cream or plain yogurt.
Variations & Comments
The corn is optional, as is the cheese -- the burritos would be perfectly good without either one but I had some things I needed to use up so they got included for this experiment. The cheese added a nice creaminess but the mix of good flavors stand well on their own without needing cheese. A chopped up jalapeno would be a nice addition, too (or other pepper of your choice). The cilantro is also optional but gives it a really nice fresh flavor that Ienjoy . I thought the dish might be dry without a sauce but they were moist and tender from the sweet potatoes and beans. Also, instead of baking, the filling and tortillas could be heated up separately and served like tacos. It made a full package of burritos with leftovers.
Cook, eat, dance, love!