Friday, December 18, 2009

Sweet Potato Black Bean Burritos

Our friends just bought Bean a Skippyjon Jones book for Christmas.

Reading it made me crave burritos.

I loved these, and they're a great quick and healthy addition to the week's menu. They skip the rice, which is my least favorite part of a traditional burrito. This was a great sweet and savory combo, with a crunchy tortilla. Delicious served with peach salsa.

Sweet Potato Black Bean Burritos (Source: Chick in the Kitchen; the recipe below reflects the slight variation we made)

-3 medium sweet potatoes (or in our case two enormous ones)
-Salt and pepper

-1 Tbsp. olive oil
-1 container sliced baby bella mushrooms
-3 cloves garlic, minced
-1 15-oz. can black beans

-1 can chili beans

-1 tsp. cumin
-8 large tortillas
-2 cups reduced fat shredded cheddar cheese

-Preheat oven to 350

-Nuke sweet potatoes on high 15 mins

-Scoop flesh out of skins, mash, and season with salt and pepper

-Heat oil in a large pan and saute mushrooms and garlic. Stir in rinsed black beans and chili beans with sauce

-Season and simmer uncovered until liquid is reduced, about 15 minutes.

-Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos

-Place seam side down in 13x9 pan and cook about 20 mins or until browned and filling is bubbly

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