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Sweet Potato and Black Bean Burrito

Sweet potato, spinach, and black beans stuffed in a chipotle spiced vegetarian burrito - freezable, quick and easy!

Course Lunch, Main Course
Cuisine American
Keyword burritos, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 - 8
Calories 385 kcal
Author Emily Brees | OatandSesame

Ingredients

  • 2 Tbs olive oil
  • 2 medium sweet potato peeled and cubed
  • 1/2 medium red onion chopped
  • 1 jalapeno or poblano pepper chopped (optional)
  • Kosher salt and pepper
  • 1 15.5 oz can black beans rinsed
  • 1 Tbs chopped chipotle peppers in adobo more if you like it spicy
  • 1 small bunch spinach rinsed and coarsely chopped
  • 6 ounces Monterey Jack cheese coarsely grated (use your favorite cheese here, optional)
  • 6-8 large flour tortillas room temp or warmed in microwave for 10 sec to make easier to roll
  • sour cream or plain Greek yogurt to top (optional)
  • salsa to top
  • avocado to top
  • cilantro to top

Instructions

  1. Heat 1 Tbsp of the oil in a large skillet over medium heat.
  2. Add the sweet potato, jalapeno/poblano, onion and 1/2 tsp salt. Cover the skillet and cook until sweet potato is tender 10 -12 minutes. Stir the mixture a few times while cooking.
  3. Add the beans and chipotles. Mix until incorporated and warmed through - about 2 minutes.
  4. Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper.
  5. Form the burritos. Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each of tortillas. Roll up to form burritos. For good burritos rolling technique, I tuck the corner edges in tightly with each roll.
  6. In a skillet or flat stove top griddle sprayed with cooking spray, toast the burritos with the seam-side down until golden brown, 2 to 3 minutes and then flip to brown the other side which should take 1-2 minutes.
  7. Top with salsa, sour cream/yogurt, cilantro and/or avocado.

  8. Best eaten immediately, but do very well frozen.

    TO FREEZE: I usually freeze them before toasting each side then defrost them and toast them before eating.

Nutrition Facts
Sweet Potato and Black Bean Burrito
Amount Per Serving (1 g)
Calories 385
* Percent Daily Values are based on a 2000 calorie diet.