This sweet potato black bean burrito recipe is a delightful fusion of flavors and textures. The natural sweetness of sweet potatoes pairs perfectly with the earthy taste of black beans, creating a satisfying and nutritious meal. Whether you're looking for a quick weeknight dinner or a hearty lunch, these burritos are sure to please.
If you don't usually stock sweet potatoes or black beans in your pantry, you might need to make a quick trip to the supermarket. Sweet potatoes are often found in the produce section, while black beans can be located in the canned goods aisle. Make sure to pick up some salsa and guacamole as well, unless you prefer to make your own.
Ingredients For Sweet Potato Black Bean Burrito Recipe
Sweet potatoes: These root vegetables add a natural sweetness and creamy texture to the burrito.
Black beans: A great source of protein and fiber, they complement the sweet potatoes perfectly.
Olive oil: Used for roasting the sweet potatoes, it adds a subtle richness.
Cumin: This spice adds a warm, earthy flavor to the dish.
Chili powder: Provides a mild heat and depth of flavor.
Salt: Enhances the overall taste of the ingredients.
Tortillas: The vessel for all the delicious fillings, choose large ones for easier rolling.
Salsa: Adds a fresh, tangy element to the burrito.
Guacamole: Creamy and rich, it balances the flavors and adds a delightful texture.
Technique Tip for This Recipe
When roasting the sweet potatoes, make sure to spread them out in a single layer on the baking sheet. This ensures even cooking and helps them achieve a nice caramelized exterior. If the pieces are too crowded, they will steam instead of roast, resulting in a less desirable texture.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.
black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, which works well in burritos.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor suitable for cooking.
cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that complements the other spices in the recipe.
chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a good alternative to chili powder.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.
tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative to traditional tortillas.
salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and similar flavor profile to salsa.
guacamole - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a suitable alternative to guacamole.
Other Alternative Recipes Similar to This Burrito
How To Store / Freeze This Burrito
Allow the sweet potatoes and black beans to cool completely before storing. This prevents condensation and sogginess.
Wrap each assembled burrito tightly in aluminum foil or plastic wrap. This helps maintain their shape and keeps the fillings secure.
Place the wrapped burritos in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible to prevent freezer burn.
Label the container or bag with the date and contents. This ensures you know when they were made and what’s inside.
Store the burritos in the refrigerator for up to 4 days. For longer storage, place them in the freezer where they can last up to 3 months.
When ready to eat, reheat refrigerated burritos in a microwave for 1-2 minutes or in an oven at 350°F (175°C) for 10-15 minutes until heated through.
For frozen burritos, thaw them overnight in the refrigerator before reheating. Alternatively, reheat directly from frozen by microwaving for 3-4 minutes or baking at 350°F (175°C) for 20-25 minutes.
If you prefer a crispy exterior, unwrap the burritos and place them in a skillet over medium heat for a few minutes on each side until golden brown.
Serve with fresh salsa and guacamole to enhance the flavors and add a fresh touch.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil to keep it moist. Place the wrapped burritos on a baking sheet and heat for about 15-20 minutes, or until warmed through. This method ensures the tortilla remains soft and the filling is evenly heated.
Microwave Method: Place the burrito on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in a slightly softer tortilla.
Skillet Method: Heat a non-stick skillet over medium heat. Place the burrito in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the filling is warmed through and the tortilla is crispy. This method adds a delightful crunch to the tortilla.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the burrito in the air fryer basket and heat for 5-7 minutes, flipping halfway through. This method gives the tortilla a crispy texture while keeping the filling warm and delicious.
Steaming Method: If you prefer a softer tortilla, you can steam the burrito. Place a steaming basket over a pot of simmering water. Wrap the burrito in a damp cloth and place it in the basket. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the burrito moist and tender.
Best Tools for This Recipe
Oven: Used to roast the sweet potatoes until they are tender.
Baking sheet: Provides a flat surface to spread the diced sweet potatoes for roasting.
Skillet: Used to heat the black beans until they are warm.
Microwave: An optional tool to warm the tortillas quickly.
Dry skillet: Another option to warm the tortillas, providing a slight crispiness.
Mixing bowl: Useful for tossing the diced sweet potatoes with olive oil, cumin, chili powder, and salt.
Spatula: Helps in spreading the sweet potatoes on the baking sheet and stirring the black beans in the skillet.
Measuring spoons: Ensures accurate measurement of olive oil, cumin, chili powder, and salt.
Can opener: Necessary for opening the can of black beans.
Knife: Used for peeling and dicing the sweet potatoes.
Cutting board: Provides a safe surface for peeling and dicing the sweet potatoes.
Serving spoon: Useful for scooping the sweet potatoes, black beans, salsa, and guacamole into the tortillas.
Tongs: Handy for handling the warm tortillas without burning your fingers.
How to Save Time on This Recipe
Prepare ingredients in advance: Dice the sweet potatoes and rinse the black beans the night before to save time on the day of cooking.
Use pre-made salsa and guacamole: Opt for store-bought salsa and guacamole to cut down on preparation time.
Batch cooking: Roast extra sweet potatoes and cook more black beans to use in other meals throughout the week.
Microwave tortillas: Warm the tortillas in the microwave for a quicker option than using a skillet.
Sheet pan roasting: Roast the sweet potatoes on a single sheet pan for easy cleanup and efficiency.
Sweet Potato Black Bean Burrito
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 large tortillas
- 1 cup salsa
- 1 cup guacamole
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- In a skillet, heat black beans until warm.
- Warm tortillas in a dry skillet or microwave.
- Assemble burritos by placing sweet potatoes, black beans, salsa, and guacamole in each tortilla. Roll up and serve.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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