I discovered the magic of sweet potatoes and black beans together while having lunch in St. Augustine, Florida. There is a restaurant called The Floridian that serves one of the best veggie burgers I have ever had, and the base is sweet potatoes and black beans. That meal led me into my own kitchen where I recreated that burger and it became a favorite at home.
I feel like the sweetness and earthiness of a sweet potato works will with the blandness and mushiness of black beans. I admit, black beans are not my favorite, but they play well with other ingredients, most notably with spices. And the same can be said for a sweet potato. So now I bring you these Sweet Potato and Black Bean Burritos.
Frist of all, my favorite part about this is the crispy sweet potato. Shredding them and roasting them is the way to go. It was like putting potato chips on a sandwich and the corn salsa was just an added bonus. Who doesn’t put potato chips on a sandwich?
I made a little bit extra of everything so I would have enough filling for two extra burritos, which I rolled in a double layer of aluminum foil and froze. Mr. Beet actually ate one the very next day – just remove the aluminum foil, wrap the burrito in a paper towel, and heat in the microwave for about 2 minutes.
Save this recipe for later: