Sweet Potato Burritos

One of my Nanny Kids is absolutely addicted to these vegetarian sweet potato burritos. I slightly adjusted this recipe I found on the Mel’s Kitchen Cafe web site to eliminate jalapeños since they are too spicy for the children in my care. I add rice to make the rice and beans a complete protein. Sometimes I add some diced apple to these burritos for extra sweetness.

You Will Need:

2 sweet potatoes, peeled and cubed (about 3-4 cups)
1 red pepper, diced small
1 small red onion, diced small (about 1/2 cup)
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 drained
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

What to Do:

1. Preheat the oven to 425 degrees F.

2. Prepare brown rice as described in the packaged directions.

3. In a large bowl, toss together the sweet potatoes, 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.

3. 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.

4. 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.

5. 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 3-4 days).

6. 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.

References:

Recipe by Mel’s Kitchen Cafe

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