Well, what have we here.
We’ve got a burrito. Duh. But we’ve also got a feast for the eyes, health for the belly, scents for the nose, sounds of “yum!” for the ears. And a whole lot of magic for the mouth.
Before you scoff at the idea of sweet potatoes in a burrito, hear me out: I was there with you, too. I’m a big proponent of the classic burrito — meat, cheese, beans, cheese, salsa, cheese, sour cream, cheese, guacamole oh and MORE CHEESE. There’s no need to mess with perfection, I surmised. But when you’re trying not to eat meat every day and you’ve probably exceeded the legal limit of cheese at this point, it’s best to get a little creative. My answer was these sweet potato and black bean stuffed burritos. Seasonal, healthful, veggie-full goodness. There’s some nutrition all up in that orange stuff, they tell me — all I know is that it tastes delicious, especially wrapped up in a tortilla.
I’m not here to convince you that these are going to blow the classic burrito out of the water. Rather, these are more for those days when you really want a dang burrito but you just ate a whole pumpkin face bucketful of candy and an extra slice of pizza oh and what the heck a few bites of apple pie because otherwise it would go to waste and no bit of apple pie should ever go to waste and now I’ve really done it so I might as well have a helping of chips and guacamole and you know what these chips and guacamole would taste really good with, a burrito that’s what but good grief I need some vitamins.
Not that I know anything about this.
What I do know is that these burritos are scrumptious, easy to make and definitely worth repeating on our weekly dinner menu. They also freeze exceptionally well for those of you who, like the husband, are wont to dream about burritos alldayeveryday. And they’re pretty good for you, too; enough to maybe cancel out all that Halloween candy/pizza/apple pie/chips and guacamole eating. Maybe.
And yes, there’s still cheese in there. SO SUE ME.
Sweet Potato Burritos
A Girl Versus Dough original
Yields: 8 burritos
2 medium sweet potatoes, washed but not peeled
8 10-inch flour tortillas
1 teaspoon fresh lime juice
1/2 teaspoon cumin
pinch ground cinnamon
pinch ground nutmeg
1/2 small red onion, diced
1/2 cup canned black beans, drained and rinsed
1/2 cup shredded Monterey Jack or mozzarella cheese
1/2 cup sour cream mixed with 1-2 teaspoons hot sauce
1/2 cup salsa
chopped fresh cilantro
Preheat oven to 350 degrees F. Pierce sweet potatoes a few times with a fork and place on a sheet of aluminum foil. Bake sweet potatoes until soft and easily pierced with a fork, about 1 hour. Remove from oven and slice in half lengthwise; cool slightly.
Meanwhile, stack tortillas and cover in foil. Place in oven (still at 350) and heat 15 minutes.
Spoon out flesh from cooled sweet potatoes and place in a medium bowl; discard skin. Add lime juice, cumin, cinnamon and nutmeg and mash until smooth and well combined.
Top warm tortillas evenly with sweet potato mixture, red onions, black beans, shredded cheese, sour cream and salsa. Sprinkle with chopped cilantro. Fold in sides and roll up to seal. Serve warm.
To freeze, cover wrapped burritos with aluminum foil and place in freezer. When ready to serve, heat burritos, still wrapped in foil and placed on a baking sheet, in oven at 350 degrees F for 35-40 minutes until warm.