Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. On a baking sheet, toss the sweet potatoes, red bell pepper, onion, and garlic with olive oil, cumin, chili powder, salt, and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender.
3. In a large skillet, heat the black beans over medium heat until warmed through.
4. To assemble the burritos, lay a tortilla on a flat surface. Spoon some of the sweet potato mixture and black beans onto the center of the tortilla. Top with shredded cheese, diced avocado, and cilantro.
5. Fold the sides of the tortilla over the filling, then roll the burrito up tightly.
6. Repeat with the remaining tortillas and filling.
7. Serve the burritos with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 22g
Carbohydrates: 57g
Protein: 18g
Fiber: 13g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of beans you like instead of black beans.
- You can use any type of cheese you like instead of cheddar.
- You can use any type of tortilla you like instead of flour.
Variations:
- Add some cooked rice to the filling for extra bulk.
- Add some sliced jalapeños for extra heat.
- Top the burritos with some salsa or sour cream.
Tips and tricks:
- Make sure to dice the sweet potatoes into small pieces so that they cook evenly.
- You can make the filling ahead of time and store it in the fridge for up to 3 days.
- To reheat the burritos, wrap them in foil and bake in a 350°F oven for 10-15 minutes.
Storage instructions:
Store any leftover burritos in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the burritos, wrap them in foil and bake in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the burritos on a platter with lime wedges and cilantro sprigs.
Garnishes:
Garnish the burritos with extra diced avocado and cilantro.
Pairings:
Serve the burritos with a side of Mexican rice and a green salad.
Suggested side dishes:
Mexican rice and a green salad.
Troubleshooting advice:
If the sweet potatoes are taking too long to cook, you can microwave them for a few minutes before roasting them in the oven.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw ingredients.
Food history:
Burritos originated in Mexico in the early 20th century.
Flavor profiles:
The sweet potatoes add sweetness and creaminess to the burritos, while the black beans add protein and texture. The spices add warmth and depth of flavor.
Serving suggestions:
Serve the burritos with lime wedges and a dollop of sour cream.
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Region: Mexican