Sweet Potato and Black Bean Burrito

 Do yourself a favor and pop these black beans into your crockpot in the morning (no soaking needed). They are super simple and worlds better than canned beans. They will make a big difference in the flavor of the burritos (not to mention anything else you use them in).

Sweet Potato and Black Bean Burrito

Ingredients

For the sweet potato filling:

• 1½ cups finely chopped onion
• 2 garlic cloves, minced
• 3 to 4 tablespoons olive oil
• 4 to 5 cups grated peeled sweet potato
• 1 teaspoon chili powder
• 1 to 2 teaspoons ground cumin
• generous pinch of cayenne
• salt and ground black pepper to taste
• a cup or more of finely minced cilantro (I used way less, or none at all)
• fresh lime juice to taste

For assembly:

• 6 burrito-sized tortillas, homemade are fun
• sweet potato filling
• 1.5 cups cooked black beans, see notes above
• Boston lettuce or other
• grated Cheddar or Monterey Jack to taste
• sour cream to taste
• guacamole
• fresh lime to taste

Instructions

1. Make the sweet potato filling: 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, turn the heat to low, 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.
2. Assemble the burritos. 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.
3. 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.

If you'd rather, you can serve these as bowls with rice instead of burritos.

https://alexandracooks.com/2020/01/17/sweet-potato-and-black-bean-burrito/