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Sweet Potato Black Bean Burritos

January 17, 2012

Recipes

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It is Friday yet? This week has been so long and it’s not even Wednesday! The furnace has been a process and it’s fixed yet.

Sooo, let’s just talk food.

I made a his and hers burrito for dinner tonight. I would post a recipe but there were so many things going on that I don’t have one. I do that two recipes that I mixed together to form my own.

I used Angela’s Butternut Squash and Black Bean Burritos recipe:

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

And this one I found on Epicurious.

  5 C. peeled, cubed sweet potatoes
1/2 tsp salt
3-1/2 C. diced onions
4 large garlic cloves, minced or pressed
1 T. minced fresh green chile
4 tsp. ground cumin
4-1/2 C. cooked black beans (or 3 15-oz. cans, drained)
2/3 C. lightly packed cilantro leaves
2 T. lemon juice
1 tsp. salt
8 eight-inch flour tortillas (non-fat version)
tomato salsa for topping
Preheat oven to 350.

Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside.

With 2 T. oil in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside.

In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. (OR You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.)

Transfer to a large mixing bowl and mix in cooked onions and spices.

Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot.

Serve topped with salsa.


Have you tried a recipe like this before?
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3 Responses to “Sweet Potato Black Bean Burritos”

  1. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate Says:

    I haven’t tried a recipe like this before, but I love the idea of incorporating sweet potatoes into a burrito dish. Combined with black beans, this is quite the fiber-licious dish.

  2. TheHealthyHostess Says:

    Kati – this is a great recipe and I actually like the filling without the burrito just as much as the burrito! I am going to make it into a salad next week and post it. The ww couscous, black beans, sweet potato and other veggies have so much flavor together!

  3. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate Says:

    I can’t wait to see the salad recipe!It sounds just as delicious and seems like such a great way to make your ingredients go further.

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