Sweet Potato Burritos

This recipe (and picture) come from one of my favorite food blogs Mels Kitchen Cafe.  This recipe is VERY VERY good!!!  It is great at room temperature, so it makes a great take-a-long lunch or dinner.  I skipped step four on the directions, but you can do it that way too.  I've never been a fan of store bought flour tortillas since they have this weird taste, but my sister introduced me to Trader Joes homemade tortillas and they are very good (since I don't have access to the amazing uncooked ones from Costco here in  NC!).  You can also freeze the filling. 

  • 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
  • 1 jalapeno, seeded and finely diced
  • 1 red pepper, diced small (I actually used 2 peppers)
  • 1 small red onion, diced small (or a sweet onion)
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drain
  • 1/4 - 1/2 cup chopped cilantro (depending on your taste)
  • 2 teaspoons fresh lime juice (from about 1 lime)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

  • Directions
    1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
    2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
    3. Place 3-4 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 4 days).
    4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

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