Sweet Potato Burritos

There’s something truly comforting about a warm burrito, especially when it’s packed with wholesome ingredients like in these Sweet Potato Burritos. I remember the first time I made them; it was a chilly fall evening and I had just harvested some sweet potatoes from my garden. As I prepared the filling, the kitchen filled with the rich aroma of sautéed onions, spices, and sweet potatoes mingling together. Each bite of these burritos reminds me of family gatherings where we would share stories over hearty meals. Whether it’s a casual lunch or a cozy dinner, these burritos always hit the spot and bring a smile to my face.

Shopping List for Sweet Potato Burritos

When it comes to creating these Sweet Potato Burritos, the ingredients are not only wholesome but also complement each other beautifully. You’ll see how the sweetness of the sweet potatoes pairs perfectly with the savory black beans and the warm spices. Each ingredient plays a crucial role in making these burritos a delightful experience, and they all come together to create a harmonious flavor profile.

• 1 tablespoon extra virgin olive oil: This oil adds healthy fats and depth of flavor to the dish.
• 4 cups cubed sweet potatoes: The star of the show, offering sweetness and nutrients.
• ¼ cup minced yellow onion: Adds a savory base that enhances the overall taste.
• 1 (15 oz can) black beans: Provides protein and a hearty texture.
• 1 tablespoon taco seasoning: Brings warmth and spice to the filling.
• 1 medium lime: For zest and acidity that brighten the flavors.
• 8 (8-10 inch) tortillas: The perfect vessel for your delicious filling.

Cooking Instructions for Sweet Potato Burritos

Cooking these Sweet Potato Burritos is a delightful journey that fills your kitchen with amazing aromas. Follow these steps, and you’ll be savoring a delicious meal in no time. Let’s get started!

1. In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. You’ll know the oil is ready when it starts to shimmer. This should only take a minute or so. The right temperature is crucial for sautéing the next ingredients evenly.
2. Once the oil is glistening, add 4 cups cubed sweet potatoes, ¼ cup minced yellow onion, and 1 tablespoon taco seasoning to the skillet. Stir everything together. As the ingredients cook, the onions will start to soften and become translucent, and the sweet potatoes will begin to brown lightly.
3. Saute the mixture for about 20 minutes, stirring frequently. You want the sweet potatoes to be fork-tender, with a nice golden color. If you notice them sticking to the pan, add a splash more of the olive oil.
4. Once the sweet potatoes are fork-tender, it’s time to add 1 (15 oz can) black beans that have been drained and rinsed. Stir to combine everything and cook for an additional 2 to 3 minutes. The beans should be warmed through, creating a lovely contrast in texture with the sweet potatoes.
5. Remove the skillet from the heat. Zest 1 medium lime into the skillet. The fresh zest will add a bright note to the filling. Then, cut the lime in half and squeeze the juice into the mixture. Mix everything well to ensure the flavors meld together.
6. Now, let’s warm the tortillas. You can do this in a dry skillet or in the microwave for about 30 seconds. You want them soft and pliable, making it easier to roll them up without tearing.
7. Place about ½ cup of the sweet potato mixture in the center of each warmed tortilla. If you like, add toppings like avocado or cheese at this point. The toppings can elevate your burrito experience.
8. Wrap up each burrito by folding the bottom up, then the sides in, and rolling tightly to seal. It might take a little practice, but you’ll get the hang of it quickly!
9. Serve immediately, and enjoy the fruits of your labor! If you’re not eating them right away, cool the burritos completely before storing them in an airtight container.

Make It Your Own

Get creative with these Sweet Potato Burritos by adding your personal touch! Here are some ideas to tailor this recipe to your taste.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 to 6 days. Just reheat in the microwave for a quick meal!
• Freezing: You can freeze these burritos. Wrap each one in foil or plastic wrap and place in a freezer-safe bag. They’ll last for about 3 months!
• Customization: Feel free to add other veggies like bell peppers or spinach to the filling for extra nutrients.
• Sauce it up: Consider drizzling a homemade sauce or salsa over the burritos before serving; it can add moisture and zest.
• Spice levels: Adjust the taco seasoning according to your spice tolerance. Add more chili powder if you like a kick!

Perfect Pairings for Sweet Potato Burritos

When it comes to serving these Sweet Potato Burritos, the options are endless! Here are some delightful ideas to round out your meal:

• Fresh Salad: Pair with a crisp green salad topped with a light vinaigrette for a refreshing contrast.
• Salsa or Guacamole: Serve with homemade salsa or guacamole on the side to complement the flavors.
• Rice Dishes: A side of cilantro lime rice can enhance the meal and add a delicious twist.
• Perfect for Lunch: These burritos are great for packed lunches. Simply wrap them up and enjoy cold or warm.
• Seasonal Variations: As seasons change, consider serving them with seasonal ingredients like roasted corn in summer or a warm soup in winter.

FAQ

Conclusion

These Sweet Potato Burritos are a wonderful blend of flavors and textures that are sure to satisfy your cravings. Their hearty filling and warm tortillas make for a comforting meal that you can enjoy any time of year. I encourage you to gather your ingredients and give this recipe a try; you might just find a new favorite in your dinner rotation!

Sweet Potato Burritos

The ultimate comfort food, Sweet Potato Burritos are filled with roasted sweet potatoes, savory black beans, and spices that create a deliciously satisfying meal. Perfect for a quick weeknight dinner or a cozy lunch, you'll love how easy and flavorful these burritos are. Make them tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 4 cups cubed sweet potatoes
• ¼ cup minced yellow onion
• 1 15 oz can black beans
• 1 tablespoon taco seasoning
• 1 medium lime
• 8 tortillas tortillas

Equipment

• Wooden Spoon
• Skillet
• Mixing Bowl
• Peeler

Method

 

1. In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. You’ll know the oil is ready when it starts to shimmer. This should only take a minute or so. The right temperature is crucial for sautéing the next ingredients evenly.
2. Once the oil is glistening, add 4 cups cubed sweet potatoes, ¼ cup minced yellow onion, and 1 tablespoon taco seasoning to the skillet. Stir everything together. As the ingredients cook, the onions will start to soften and become translucent, and the sweet potatoes will begin to brown lightly.
3. Saute the mixture for about 20 minutes, stirring frequently. You want the sweet potatoes to be fork-tender, with a nice golden color. If you notice them sticking to the pan, add a splash more of the olive oil.
4. Once the sweet potatoes are fork-tender, it’s time to add 1 (15 oz can) black beans that have been drained and rinsed. Stir to combine everything and cook for an additional 2 to 3 minutes. The beans should be warmed through, creating a lovely contrast in texture with the sweet potatoes.
5. Remove the skillet from the heat. Zest 1 medium lime into the skillet. The fresh zest will add a bright note to the filling. Then, cut the lime in half and squeeze the juice into the mixture. Mix everything well to ensure the flavors meld together.
6. Now, let’s warm the tortillas. You can do this in a dry skillet or in the microwave for about 30 seconds. You want them soft and pliable, making it easier to roll them up without tearing.
7. Place about ½ cup of the sweet potato mixture in the center of each warmed tortilla. If you like, add toppings like avocado or cheese at this point. The toppings can elevate your burrito experience.
8. Wrap up each burrito by folding the bottom up, then the sides in, and rolling tightly to seal. It might take a little practice, but you’ll get the hang of it quickly!
9. Serve immediately, and enjoy the fruits of your labor! If you’re not eating them right away, cool the burritos completely before storing them in an airtight container.

Notes

• Tip 1: Use corn, gluten-free, or flour tortillas for your burritos.
• Tip 2: If using canned black beans, be sure to rinse and drain them before adding them to the skillet.
• Tip 3: Adjust your taco seasoning according to your spice tolerance.
• Tip 4: Store in the refrigerator for 5-6 days in an airtight container.
• Tip 5: To freeze burritos, wrap each in foil or plastic wrap and place in a freezer-safe bag or container for up to 3 months.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!