During lent I like to find fun creative meatless meals to serve. I found this recipe last year and knew we had to try it. Black beans and sweet potatoes sounds like a weird combination, at least that’s what everyone in my family thought the first time we tried this. But I can tell you we were all pleasantly surprised, this recipe is so great, filling and flavorful you will never miss the meat. And that is a big accomplishment in my household full of meat eaters. The chipotle peppers give it a smokey kick, and I just love the accent of the fresh cilantro and sweet potatoes. You have to try this recipe, you won’t be disappointed.
Ingredients: Bean Mixture: 1 tablespoon vegetable oil, 1 onion, chopped, 4 cloves garlic, minced, 2 cans black beans, drained and rinsed, 1 cup water, 2 tablespoons chili powder, 2 teaspoons ground cumin, 3 tablespoons soy sauce
Sweet Potato Mixture : 4 medium sweet potatoes, cooked (I usually microwave them), 2 chipotle peppers in adobo sauce, 1/4 c fresh cilantro
12 whole wheat tortillas
6 ounces shredded Mexican cheese (or more if your like us)
4-6 oz cheddar cheese to top burritos
Start by adding 1 T oil with chopped onions and garlic cook till soften
Add 2 cans beans, and 1/2 can water turn to high heat
Add 2 T chili powder, 2 tsp cumin, 3 T teaspoons, stir well cook about 15 minutes until beans have reduced and thickened.
Shred cheese and chop chipotle peppers
Cook sweet potatoes, I just put mine on the potato setting in the microwave and flip half way through
Once the potatoes are cooked scoop them out of the skins and add chopped chipotle and chopped cilantro and mix well
look at the beans reduced, yummo. You should smell the kitchen, hmmm
Spread potato mixture, bean mixture and cheese on tortilla, roll and place in casserole seam side down
Sprinkle cheese, and bake for 15 minutes at 350
Serve with salsa and sour cream, Enjoy!
Print This RecipeSweet Bean Burritos
Bean Mixture:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 cans black beans, drained and rinsed
1 cup water
2 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons soy sauceSweet Potato Mixture
4 medium sweet potatoes, cooked (I usually microwave them)
2 chipotle peppers in adobo sauce
1/4 c fresh cilantro12 whole wheat tortillas (warm them up if they are too hard to roll)
4 ounces shredded Mexican cheese
4-6 oz cheddar cheese to top burritosDIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and water, and heat until warm. Stir in the chili powder, cumin, and soy sauce. Let this bubble away while you get the sweet potatoes ready will cook for at least 15 minutes until water is reduced.Peel the potatoes (if you hadn’t done so already) and place them in a large bowl. Mash away. Chop up the chipotle peppers and add them to the potatoes. It’s good if some adobo sauce stays on them. Add the cilantro and combine it all together.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas add cheese and roll the tortillas. Place them on a greased baking sheet
Top with cheese. Bake for 15 minutes in the preheated oven, and serve, topped with salsa and/or sour cream.
Optional: I personally think they are just great straight from the skillet with a little cheese and no baking. Either way these are great.
I never would have thought to put those two together – it looks great and sounds really good!
YUM! I’ll have to save this one for a Friday when I just don’t know WHAT to make!
Some incredibly healthy ingredients in these!
I wasn’t convinced till I scrolled through your pictures! Wow! I could almost smell it here, and they look so good!!
What an awesome food post…so professional! Love the photos! We are going to grow some sweet potatoes this year, so I’ll be making them all different ways I’m sure. I’ll print this to save. Thanks for joining us today! You’re a great cook!
~Kim
These look outstanding!!!!! And healthy yet filling. Nice job.
I would’ve never thought of putting sweet potatoes in a burrito!!! So clever!! They look delicious!! I happen to have all those things too on hand so maybe I’ll give it a whirl sometime this week!
Looks great! I know it will taste wonderful, because everything else i have made, of yours, has been wonderful! Thanks for the recipe and linking up to Tempt My Tummy Tuesday.
Never tried mexican with sweet potatoes, sounds good. I love your pictures and appreciate all the effort.
I have got to try this!!
I saw your link on Blissfully Domestic, and I’m glad I stopped by. Interesting recipe; thanks for all the pictures.
Oh my these look good and I love your tutorial!
Oh my, those look so good. I am always looking for a new recipe to shake things up a bit!
I would never have thought of that combination either. I’m not huge on sweet potatoes, but with all that other stuff in there… yum! Thanks for sharing!
I wanted to let you know that I am making your sticky chicken, today. Just put it in the crock pot. Not sure what all I will make with the chicken, the options are endless.
I will let you know how it goes!
-Thanks,
lisa
I love the sweet potato and bean combination, but wouldn’t have thought of baking them as burritos! Love it!
Okay, being that this is the second time I have come across this recipe with rave reviews…I think I must try it. I have hesitated because neither my husband nor I like sweet potatoes. However, it just might be edible with all the other ingredients. It sounds delicious!
No one in our house likes sweet potatoes, but I wonder if I hide it in a burrito if anyone would notice? I’m going to have to give this a shot. Seems like a meal you could make ahead and possibly freeze for quick use?
Thanks for all the comments ladies, yes you will be pleasantly surprised if you try these promise.
The sweet potatoes have a mild flavor and the chiptole pepper really take a strong pretense in flavor.
Pink Enabler- yes I am sure you could freeze these and they would be great!
Sure looks like an odd combination, but I love all those foods and flavors, so I’m game to give it a try–thanks for participating and posting!
I want to try this one too! Looks nummy!
Sounds wonderful. Can’t wait to try these.
Hmmm, we have a hard time with sweet potatoes. Haven’t found a way to fix them that we like. Maybe this would work!
Yum – I’ve made a Pumpkin and Black Bean Soup one time, and I bet you could do something similar with the burritos. Great combo!
This looks absolutely delicious. And just when I was wondering what to make for dinner…thank you for sharing.
Smiles ~ Ramona
those look quite interesting. we will have to give them a try during lent!