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