US VegWeek 2013 Recipe: Black Bean and Sweet Potato Burritos

Here’s another one of our favorite recipes (and why I’m posting them is here).  We usually eat these with tomato soup.  This recipe is more for guidance than absolute amounts.  I usually make 20+ burritos at a time and freeze them.  So I roast a bunch of sweet potatoes, throw in a lot of black beans and then add a lot of all the other good stuff until it tastes good.  Freeze them individually on cookie sheets before putting into freezer bags.

The filling of the burritos is also delicious by itself, especially as a cold salad.  This makes it a good option for a gluten-free, dairy-free, vegan meal!

Black Bean and Sweet Potato Burritos
Adapted from a Baltimore Sun recipe from many years ago
makes approximately 9-10 burritos.

1 lb (about 2 medium) sweet potatoes, peeled and cubed into 1/2 inch pieces
olive oil

Drizzle sweet potatoes with olive oil and sprinkle with salt.  Start in a cold oven and then roast at 400 degrees until just tender when pierced with a fork.* (It’s important that they don’t get too soft – you don’t want mashed sweet potatoes!  On the firmer side is better than too soft.)

3 C black beans (about 2 cans), well-rinsed, and drained
1 C diced and seeded cherry or plum tomatoes (or you can just skip the tomatoes, which we do when we’re making them in the winter)
1/2 of a red onion, finely chopped
2 tsp ground cumin
1 1/2 tsp. salt
1/2 tsp cayenne pepper
2-3 T fresh-squeezed lime juice (or more, to taste)
1/4 C chopped cilantro (optional, leave it out if you’re a cilantro hater)

Combine black beans, tomatoes, onions, cumin, salt, cayenne, lime juice, and cilantro in a large bowl.  Stir well.  Gently stir in roasted sweet potatoes.  Taste for flavor – add more cumin, salt, and lime as needed.

burrito-size flour tortillas
grated cheese (we usually use cheddar, Monterey Jack is good too)
sour cream

When ready to serve, soften tortillas by warming them slightly in a warm skillet.  Place approximately ½ C filling in each tortilla, put a little grated cheese on top of the filling, and fold up.  Cheese is certainly optional if you want these to be vegan and/or dairy-free.

If planning to eat right away, put in a 400-degree oven and bake until heated through and the tortillas are crispy.  Serve with sour cream.

Freeze leftovers for later!  It’s best to let them defrost before you heat them in the oven.  Otherwise, you end up with cold insides and too-crispy outsides.

*Starting sweet potatoes in a cold oven helps them turn out sweeter in the end.  It’s a trick that my sister-in-law taught us and we use it any time we bake sweet potatoes!

This entry was posted in cooking, recipe and tagged , . Bookmark the permalink.

2 Responses to US VegWeek 2013 Recipe: Black Bean and Sweet Potato Burritos

  1. Sepideh Miller says:

    Thank you for giving us ideas. We are making this for dinner tonight!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s