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.
- 2 medium sweet potatoes, scrubbed
- 2 tsp. ancho chili powder
- 1 tsp. salt
- 1/2 cup olive oil
- 2 plum tomatoes, diced
- 1 small red onion, peeled and diced
- 1 cup frozen corn kernels, thawed
- 1/4 cup minced cilantro leaves
- 3 tbsp. fresh lime juice, (the juice of about 2 large limes)
- 1 16oz. can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 6 flour burrito tortillas
- plain yogurt, for garnish
Preheat the oven to 375° Line a large baking sheet with parchment paper.
Using the shredding attachment on the food processor, shred the washed sweet potatoes, then transfer to a large mixing bowl. (OR use a box grater to shred the potatoes).
To the sweet potatoes, add the chile powder, salt and olive oil. Using your hands or a spatula, toss the sweet potatoes with the oil and spices until potatoes are well covered.
Spread the potatoes out onto the baking sheet to create as thin of a layer as possible.
Bake in the preheated oven for 30 min., stirring once halfway through (about 15 mins.)
In the meanitime, combine the tomatoes, onion, corn, and cilantro in a large mixing bowl.
Add the lime juice and stir well. Let the salsa sit while the potatoes are cooking.
Just before arranging the burritos, add the black beans to the salsa and stir well.
To assemble the burritos: Add a thin layer of cheese onto one side of the burrito, followed by 1/6 of the potato mixture, then top with salsa.
Carefully roll the burrito up, tucking in the ends to create a tight roll.
Cut each roll in half and serve immediately.
Serve with the yogurt, if desired.
**If freezing for later use, wrap each assembled burrito twice in aluminum foil. To enjoy, unwrap each burrito from the foil and cover with a slightly damp paper towel. Cook in the microwave for two minutes until the burrito is heated throughout.
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