'/> Sharing My Joy: Recipe: Sweet Potato Black Bean Burritos with Yogurt Lime Dipping Sauce

Thursday, February 26, 2015

Recipe: Sweet Potato Black Bean Burritos with Yogurt Lime Dipping Sauce

I have another meatless recipe to share! Lately I've been cooking more vegetarian meals, plus I have never really enjoyed working with raw meat at home anyway. This recipe is inspired by the sweet potato and black bean burrito from Beans and Barley, an awesome, locally-owned market/deli/cafe in Milwaukee that I used to frequent when I lived there. It turned out to be just like the one from the cafe - very flavorful and delicious! I love the the combination of black beans and sweet potatoes, and the Mexican flavors complement them well. Don't skip out on the dipping sauce either- it really makes it!  I also love how toasting them in the pan makes the tortillas nice and crispy. These were very easy to make, and they are super easy to refrigerate or freeze for leftovers!

Sweet Potato Black Bean Burritos (makes 6)

2 sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 package minute rice (I used Uncle Ben's brown rice- shameless shortcut!)
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
1 avocado (or guacamole)
1 cup Mexican cheese
large flour tortillas

1/2 cup plain Greek Yogurt
Juice of 1/2 lime

1.  Preheat oven to 375 degrees. Place sweet potatoes on baking sheet, spray or toss in olive oil, sprinkle with salt and pepper. Roast for about 45 minutes, stirring halfway through.
2. After potatoes are done, heat a large saute pan over medium heat. Add in sweet potatoes, corn, black beans and rice (after rice is heated in the microwave).
2. Add in spices and salt, heat over stove for about 10 minutes.
3. Heat saute or grill pan over medium heat to toast the burritos.
4. Heat the plain tortillas in the microwave for about 30 seconds to warm to make them easier to stretch. Spoon in rice mixture into tortilla, add avocado and a spoonful of cheese and wrap burrito.
5. Add burrito to grill pan, toast on each side for about 5 minutes.
6. Mix yogurt with lime juice as a dipping sauce.

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