Black Bean Sweet Potato Burritos

I adore cooking with seasonal ingredients and my number one fall/winter ingredient is sweet potatoes.  Sweet potatoes can shine in soups, stews, chilis, pureed into pasta; the list goes on.

One of my all time fav. recipes, using sweet potatoes, comes from a great cookbook called “Simply in Season.”  The cookbook is cleverly divided into four seasons, highlighting various fruits and veggies that can be used depending on what time of year they are harvested.

This recipe is super easy and quick; a very good weeknight meal.  It is uber healthy, with lots of fiber and protein from the potatoes and beans.  This dish can be vegetarian or you can toss in some chicken for some extra protein; both ways are delish!

Black Bean Sweet Potato Burritos (yields 8 burritos)

3 Cups sweet potatoes (peeled and diced)

1/2 onion (Chopped)

Saute in a large frypan in 1 Tbsp. of oil just until tender.  Add water or apple cider as needed to prevent sticking.

2 Cups cooked black beans

1 tsp. ground cumin

3/4 tsp. ground cinnamon

1/2 tsp. salt

Add and cook until heated through.

8 flour tortillas

1 Cup cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 by 13 inch baking pan.  Bake for 2o mins at 350F.  Garnish with sour cream, salso, cilantro etc.

Enjoy!

Happy December 🙂

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5 thoughts on “Black Bean Sweet Potato Burritos

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