Sweet Bean Burritos

During lent I like to find fun creative meatless meals to serve.  I found this recipe last year and knew we had to try it.  Black beans and sweet potatoes sounds like a weird combination, at least that’s what everyone in my family thought the first time we tried this.  But I can tell you we were all pleasantly surprised, this recipe is so great, filling and flavorful you will never miss the meat.  And that is a big accomplishment in my household full of meat eaters.  The chipotle peppers give it a smokey kick, and I just love the accent of the fresh cilantro and sweet potatoes.  You have to try this recipe, you won’t be disappointed.

Ingredients:  Bean Mixture: 1 tablespoon vegetable oil, 1 onion, chopped, 4 cloves garlic, minced, 2 cans black beans, drained and rinsed, 1 cup water, 2 tablespoons chili powder, 2 teaspoons ground cumin, 3 tablespoons soy sauce

Sweet Potato Mixture : 4 medium sweet potatoes, cooked (I usually microwave them), 2 chipotle peppers in adobo sauce, 1/4 c fresh cilantro

12 whole wheat tortillas
6 ounces shredded Mexican cheese (or more if your like us)
4-6 oz cheddar cheese to top burritos

Start by adding 1 T oil with chopped onions and garlic cook till soften

Add 2 cans beans, and 1/2 can water turn to high heat

Add 2 T chili powder, 2 tsp cumin, 3 T teaspoons, stir well cook about 15 minutes until beans have reduced and thickened.

Shred cheese and chop chipotle peppers

Cook sweet potatoes, I just put mine on the potato setting in the microwave and flip half way through

Once the potatoes are cooked scoop them out of the skins and add chopped chipotle and chopped cilantro and mix well

look at the beans reduced, yummo.  You should smell the kitchen, hmmm

Spread potato mixture, bean mixture and cheese on tortilla, roll and place in casserole seam side down

Sprinkle cheese, and bake for 15 minutes at 350

Serve with salsa and sour cream, Enjoy!

Print This RecipeSweet Bean Burritos

Bean Mixture:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 cans black beans, drained and rinsed
1 cup water
2 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons soy sauce

Sweet Potato Mixture
4 medium sweet potatoes, cooked (I usually microwave them)
2 chipotle peppers in adobo sauce
1/4 c fresh cilantro

12 whole wheat tortillas (warm them up if they are too hard to roll)
4 ounces shredded Mexican cheese
4-6 oz cheddar cheese to top burritos

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and water, and heat until warm. Stir in the chili powder, cumin, and soy sauce. Let this bubble away while you get the sweet potatoes ready will cook for at least 15 minutes until water is reduced.

Peel the potatoes (if you hadn’t done so already) and place them in a large bowl. Mash away. Chop up the chipotle peppers and add them to the potatoes. It’s good if some adobo sauce stays on them. Add the cilantro and combine it all together.

Divide bean mixture and mashed sweet potatoes evenly between the tortillas add cheese and roll the tortillas.  Place them on a greased baking sheet

Top with cheese. Bake for 15 minutes in the preheated oven, and serve, topped with salsa and/or sour cream.

Optional: I personally think they are just great straight from the skillet with a little cheese and no baking.  Either way these are great.

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Tagged as: Cooking, food, Main Course Other, main courses