Sweet Potato Burritos Food

SWEET POTATO AND BLACK BEAN BURRITO

Steps:

• Preheat the oven to 350*.
• Place the sweet potatoes in a medium saucepan with the salt and water to cover.
• Cover and bring to a boil, then simmer until tender, about 10 minutes.
• Drain and set aside.
• While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
• Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
• Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
• Remove from the heat and set aside.
• In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
• Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
• Lightly oil a large baking dish.
• Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
• Cover tightly with foil and bake for about 30 minutes, until piping hot.
• Serve topped with salsa.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50-60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl.
• Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well.
• Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours.
• Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes.
• Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable.
• Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve.

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
• To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

VEGAN SWEET POTATO AND BEAN BURRITOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
• Roast in the preheated oven, about 30 minutes or until desired level of doneness.
• Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

SWEET POTATO AND KIDNEY BEAN BURRITO

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet, and saute onion and garlic until soft.
• Stir in beans, and mash.
• Gradually stir in water, and heat until warm.
• Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
• Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
• Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
• Bake for 12 minutes in the preheated oven, and serve.
• Serve with sour cream, chopped green onions and salsa.

SWEET POTATO BLACK BEAN VEGETARIAN BURRITOS

Steps:

• Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
• Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.
• Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
• Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
• Add 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.

SWEET POTATO AND BLACK BEAN BURRITO

Steps:

• In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered - covering is important to prevent sticking - for about 8-10 minutes, stirring every few minutes to ensure it's not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
• Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
• Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

SWEET POTATO BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet, and saute onion and garlic in until soft.
• Stir in beans, and mash.
• Gradually stir in water, and heat until warm.
• Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
• Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
• Top with cheese.
• Fold up tortillas burrito style.
• Bake for 12 minutes in the preheated oven, and serve.

BLACK BEAN SWEET POTATO BURRITOS

Steps:

• Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
• Add black beans, spices and salt and cook until heated through.
• Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

ADDICTIVE SWEET POTATO BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
• Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
• Bake in the preheated oven until warmed through, about 12 minutes.

SWEET POTATO BURRITOS

Steps:

• If using dried black beans, soak overnight, and cook with a piece of dashi kombu seawood to make the beans softer. This step is optional, but dashi kombu, sold in asian foods stores, is wonderful for making beans softer and easier to digest.
• I find the easiest way to prepare large quantities of mashed sweet potatoes, is to throw all the unchopped, unpeeled sweet potatoes into a large stock pot, and boil until tender enough to easily poke a bread knife through. Then, drain all the water down the sink, and leave the sweet potatoes to cool slightly, and finish draining. After they have been boiled and drained, the skins slip off easily; much less work than peeling. Then mash them, and stir in salt and butter if you prefer.
• In a large pot, stir together the cooked or canned beans, cumin, mustard, soy sauce, and hot sauce. Taste, and add more seasonings if you like. Try to mash the beans slightly.
• Put 1/2 cup of bean mixture onto each tortilla. Top with cheese, if desired. Top with 1/2 cup mashed sweet potato. Wrap each tortilla.
• For a crispy outside, arrange the assembled burritos on a cookie sheet, and bake at 350 degrees Fahrenheit for 12 minutes. Serve warm.
• For freezer food, do not pre-bake the burritos. Wrap individually with plastic wrap, and freeze.